Brown Sugar Cutout Cookies
TOTAL TIME: Prep: 55 min. + chilling Bake: 10 min./batch + cooling
YIELD: 7-1/2 dozen.
Our neighbor made these for me when I was little, and now I make them for my kids, my grandkids and the children at school. Serve them with milk for the kids and tea for the grown-ups. —Nancy Lynch, Somerset, Pennsylvania
Ingredients
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1 cup butter, softened
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2 cups packed dark brown sugar
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3 large eggs, room temperature
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6 tablespoons cold water
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3 tablespoons canola oil
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1 teaspoon vanilla extract
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6 cups all-purpose flour
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1 teaspoon cream of tartar
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1 teaspoon baking soda
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1/2 teaspoon salt
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ICING:
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1 cup butter, softened
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4 teaspoons meringue powder
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3 teaspoons cream of tartar
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1/2 teaspoon salt
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4 cups confectioners' sugar
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4 to 6 tablespoons water
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Assorted sprinkles, optional
Directions
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1.
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, water, oil and vanilla. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
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2.
Divide dough into 4 portions. Shape each into a disk; wrap and refrigerate 2 hours or until firm enough to roll.
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3.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. fluted square cookie cutter. Place 1 in. apart on greased baking sheets.
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4.
Bake 7-9 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
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5.
For icing, in a small bowl, beat butter, meringue powder, cream of tartar and salt until blended. Beat in confectioners' sugar alternately with enough water to reach a spreading consistency. Spread over cookies. If desired, top with sprinkles. Let stand until set.
Nutrition Facts
1 cookie: 113 calories, 5g fat (3g saturated fat), 17mg cholesterol, 78mg sodium, 17g carbohydrate (10g sugars, 0 fiber), 1g protein.
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