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Christmas Cutouts Recipe
Christmas Cutouts Recipe photo by Sponsor

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.
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:30 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES: 30 servings

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

Nutritional Facts

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

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Christmas Cutouts in Country Woman Christmas Annual 1997, p31

Nutritional Facts

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

Reviews for Christmas Cutouts

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
Reviewed Dec. 11, 2010

Delicious, delicate, buttery flavor - really good cookie!

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