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Frosted Butter Cutouts Recipe

Frosted Butter Cutouts Recipe photo by Taste of Home

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I have fond memories of baking and frosting these cutout cookies with my mom. Now I carry on the tradition with my kids. It's a messy but fun day! —Sandy Nace, Greensburg, Kansas

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Frosted Butter Cutouts Recipe

Prep: 30 min. + chilling Bake: 10 min. + cooling

Yield: 51 Servings

30 10 40

Ingredients

1 cup butter, softened
2 cups sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon almond extract
2 to 3 tablespoons heavy whipping cream
Green and red food coloring, optional
Red-hot candies, colored sugar, Cake Mate snowflake decors and colored sprinkles

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the buttermilk and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate overnight or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets.
Bake at 350° for 6-7 minutes or until lightly browned. Remove to wire racks to cool.
For frosting, in a small bowl, combine the butter, confectioners' sugar, extract and enough cream to achieve spreading consistency. Add food coloring if desired. Decorate as desired with frosting and candies. Yield: about 8-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 140 calories, 5 g fat (3 g saturated fat), 21 mg cholesterol, 105 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.

Originally published as Frosted Butter Cutouts in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p89

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Frosted Butter Cutouts

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Reviewed on Dec. 06, 2010 by kpicotte

the dough is extremely soft, but very easy to work with once chilled. I kneaded in a bit of flour/icing sugar while rolling. Cookies took almost 12 min. to cook

Reviewed on Oct. 30, 2009 by kay52178

I really would give this a 4 1/2. The only reason for the "loss" of 1/2 a star, is because the dough is tough to work with because its so soft. But, I think this is what leads the cookie to taste and feel the way it does. Very good!