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Christmas Cutouts

 Christmas Cutouts
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.
30 ServingsPrep: 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

2 of 2

Christmas Cutouts (continued)

Directions (continued)

  • stir in milk until smooth and thick; add food coloring if desired.
  • Frost cookies. Yield: 5 dozen (2-inch cookies).
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.