Cookies, Cutout

  • Post author:
  • Post category:Recipe

 

Brown Sugar Shortbread
Course: Dessert
Servings: 3 Dozen
Author: Walter Friedemann
Ingredients
  • 1 Cup Butter Softened
  • 1/2 Cup Brown Sugar Packed
  • 2 1/4 Cups All-purpose flour
Instructions
  1. In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes.

  2. Pat into a 1/3" thick rectangle measuring 11 x 8".
  3. Cut into 2 x 1" strips. Or use cookie press.
  4. Place 1" apart on ungreased baking sheet. Prick with a fork.

  5. Bake at 300° for 25 minutes or until bottom begins too brown.
  6. Cool for 5 minutes; remove to a wire rack to cool completely.

 

Chocolate Cut-Out Cookies
Course: Snack
Servings: 6 dozen
Author: Andrea
Ingredients
  • 1 C butter
  • 2 C white sugar
  • 3 eggs
  • 3 t vanilla extract
  • 3 c All-Purpose Flour
  • 1 t baking powder
  • 10 T unsweetened cocoa powder
Instructions
  1. Cream butter and sugar until light and fluffy; add eggs, one at a time, beating well.
  2. Mix in the vanilla.
  3. Combine flour, cocoa powder and baking powder; add and mix well.
  4. Wrap dough in waxed paper and chill for 2 hours.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Divide dough in half. Roll out each half to 1/4 inch thick.
  7. Cut with desired shaped cookie cutters.
  8. Place on lightly greased cookie sheets and bake for 10-12 minutes.
Recipe Notes

August 2014

 

 

Carolyn's Cut-Out Cookies
Course: Snack
Author: Carolyn
Ingredients
Cream together
  • ¾ C Sugar
  • ½ C Butter
  • ½ C Crisco I didn't have any so I used more butter, or shortening
  • ½ t salt
  • ¾ t baking soda
  • 1 ½ t baking powder
  • 1 t vanilla
Add:
  • 1 egg
  • 2 3/4 C flour
Instructions
  1. Cream these ingredients together.

  2. Add 1 egg and mix well with electric beater for 5 minutes. 

  3. Add 2¾ C flour, beat by hand 2-3 minutes

  4. Divide into 4 flattened balls and chill for 1 hour. Roll out on lightly floured surface 1/8” thick. Cut with cookie cutters.

  5. Place 1 1/2” apart on ungreased cookie sheet.

  6. Bake at 350°. Bake small cookies 8-10 minutes, large cookies 10 – 12 minutes.

Recipe Notes

April 2011

 

Chocolate Heart Wedding Cookies
Course: Snack
Servings: 40 3"
Ingredients
  • 3 Sticks unsalted butter
  • 1 ¾ C Sugar
  • 2 Eggs , lightly beaten
  • 3 C all purpose flour
  • 1 ½ C Cocoa
  • ¼ t Salt
  • 1/3 t freshly ground black pepper
  • pinch Cayenne pepper
  • 1 t Ground cinnamon
Icing
  • 1 cup sifted powdered sugar
  • 1 egg white
  • ¼ t freshly squeezed lemon juice
  • Just a hint of food color
Instructions
  1. Cream butter and sugar together in a large bowl until light and fluffy. Add the eggs and beat well.
  2. Sift the dry ingredients together and stir by hand into butter mixture until thoroughly incorporated. (You may need to add flour if the dough seems too soft).
  3. Divide the dough into 3 flat rounds, wrap in plastic wrap and chill for at least an hour.
  4. Preheat oven to 375°. Lightly butter a baking sheet.
  5. On well-floured board, roll out the dough to a thickness of slightly more than 1/8”.
  6. Cut the dough into 3” hearts and place on the prepared baking sheet. Bake for 8 – 10 minutes, just until cookies are crisp but not darkened. Let cool on wire racks.
Icing:
  1. Mix the sugar, egg white, and lemon juice in a bowl until very smooth and creamy. It should be the consistency of heavy cream.
  2. Add more confectioner’s sugar if necessary.
  3. When cookies have cooled completely, dip one half into the icing.
  4. Gently shake off excess and place on a rack until the icing hardens.
  5. Store in an airtight container or freeze.