Does anybody have a GREAT cut-out cookie recipe!!

[sonogirl]

I need a great cut-out cookie recipe, lost mine! Thanks Lori

 

[piratesmate]

This is the recipe I usually use.

Sugar Cookies
from Janet Crown
Yield: 5 – 6 dozen

1 1/3 c shortening
1½ c sugar
2 tsp vanilla
2 eggs
8 tsp milk
4 c flour
3 tsp baking powder
½ tsp salt (optional)

Cream shortening, sugar & vanilla. Add eggs & milk. Beat until fluffy. Blend in dry ingredients. Divide in half & chill one hour. Roll & cut out. Bake 8 – 10 minutes at 375.

 

[arminnie]

Here's mine that I've been making for over 30 years. My friends beg for these cookies, but personally I am so tired of them.

They are different from a lot of sugar cookies as there is no baking powder or baking soda.

2 cups sugar
2 cups butter
2 eggs
2 Tablespoons (yes tablespoons not teaspoons) Vanilla
5 cups flour

This is a very buttery rich cookie. All that vanilla is also what makes these cookies so different. You probably should chill the dough before rolling it out. This makes quite a few cookies. I use a pastry cloth and cover for my rolling pin.

These can either be rolled very thin or left thicker - they taste different I swear depending on how thick they are. This batter can also be used in a cookie press if you let it get to room temperature (and your kitchen is not really cold).

Even though I get tired of these, they really do taste good. Some rolled cookies can taste like cardboard because there is too much flour in them.

They hold their shape quite well if you are using a cookie cutter with a pattern on it. I often make up a batch of the dough, divide it into thirds, tint one part green, one part red, and leave the last third plain. I usually make it up and put it in the refrigerator and then take it out to use it the next day or two.

Bake at 350. How long? well it depends on how thick the cookies are and if you use those insulated cookie sheets. It can be anywhere from 6-12 minutes.

 

[poochie]

SUGAR COOKIES

1 1/2 Cups powdered sugar
1 Cup Butter softened
1 Tsp Vanilla
1/2 Tsp Almond Extract ( I usually only use 1 1/2 tsp vanilla and not the Almond extract due to nut allergies)
1 Egg
2 1/2 Cups all purpose Flour
1 tsp baking soda
1 tsp cream of tarter

Mix sugar, butter, vanilla, extract and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours.

Heat oven 375 degrees

Divide dough into halves. Roll on lightly floured surface and cut into desired shapes. Place on lightly greased cookie sheet (Note I do not grease my pans but use Parchment paper which is found in the grocery aisle in the backing section, your cookies will be uniform and not likely to over brown. Also saves on cleanup.) Bake until lightly brown. 7 to 8 minutes.

You can either color your dough with food coloring, or ice with the following receipe. Very simple yet delicious.

Creamy Vanilla Frosting

3 Cups powdered Sugar
1/3 Cup butter softened
1 1/2 teasponns vanilla
About 2 tablespoons Milk.

Mix sugar and butter, stir in vanilla and milk. If desired add more milk for smoother frosting. Careful not to add to much.

I usually do not color my dough, but I alway color the frosting depending on which holiday. Example red and green for Christmas, Orange for Holloween, pink, yellow and green for Easter.

When you frost your cooled cookies you can also sprinkle colored candies, sugar or jimmies on them. I found after a frost a couple of cookies I dip them face down in the candies and tap off the excess.

Makes about 4 dozen cookies - I usually double the receipe

Get ready for the praise these make the lightest and most flavorable cookies. I now have to make them every holiday for the family, work and the dance studio everyone raves about them. :thewave: