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Christmas Cutouts Recipe

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Making and decorating these tender sugar cookies left a lasting impression on our four children. Now that they're grown, they've all asked for my recipe so they can bake them with their own children.

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30 Servings
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
FROSTING:
4 cups confectioners' sugar
3 tablespoons butter, softened
1 teaspoon vanilla extract
2-1/2 to 3 tablespoons milk
Liquid or paste food coloring, optional

Directions

In a bowl, cream butter and sugar. Add egg and extracts. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture and mix well. Chill for 2-3 hours.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into desired shapes. Place on ungreased baking sheets. Bake at 375° for 7-8 minutes or until edges begin to brown. Cool on a wire rack.
For frosting, beat sugar, butter and vanilla in a bowl. Gradually stir in milk until smooth and thick; add food coloring if desired. Frost cookies. Yield: 5 dozen (2-inch cookies).

Nutrition Facts: 1 serving (2 each) equals 192 calories, 8 g fat (5 g saturated fat), 27 mg cholesterol, 118 mg sodium, 30 g carbohydrate, trace fiber, 1 g protein.

Christmas Cutouts published in Country Woman Christmas Annual 1997, p31

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