Christmas Cutouts Recipe

4.5 2 5
Christmas Cutouts Recipe
Christmas Cutouts Recipe photo by Taste of Home
Publisher Photo

Christmas Cutouts Recipe

Read Reviews
4.5 2 5
Publisher Photo
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.
MAKES:
42 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 large 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:
  • 3-3/4 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons 2% milk
  • Liquid or paste food coloring and assorted sprinkles, optional

Directions

Cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate until firm enough to roll, 2-3 hours.
Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-in. cookie cutters. Place on ungreased baking sheets.
Bake until edges begin to brown, 7-8 minutes. Remove from pan to wire racks; cool completely.
For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency; tint with food coloring if desired. Spread over cookies. Decorate as desired. Yield: about 3-1/2 dozen
Originally published as Christmas Cutouts in Country Woman Christmas Annual 1997, p31

Nutritional Facts

1 cookie: 134 calories, 5g fat (3g saturated fat), 18mg cholesterol, 74mg sodium, 21g carbohydrate (15g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 large 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:
  • 3-3/4 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons 2% milk
  • Liquid or paste food coloring and assorted sprinkles, optional
  1. Cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate until firm enough to roll, 2-3 hours.
  2. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-in. cookie cutters. Place on ungreased baking sheets.
  3. Bake until edges begin to brown, 7-8 minutes. Remove from pan to wire racks; cool completely.
  4. For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency; tint with food coloring if desired. Spread over cookies. Decorate as desired. Yield: about 3-1/2 dozen
Originally published as Christmas Cutouts in Country Woman Christmas Annual 1997, p31

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annie1992 User ID: 2246916 46756
Reviewed Dec. 27, 2010

"I baked these and the grandkids decorated them, I rolled them thickly and didn't bake too long so they stayed soft. The combination of vanilla and almond extracts gave them a nice flavor. the dough was a bit tender for the kids to handle but they sure tasted good."

MY REVIEW
sherrywilson959901 User ID: 3930974 24682
Reviewed Dec. 11, 2010

"Delicious, delicate, buttery flavor - really good cookie!"

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