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Country Christmas Cutout Mix

 Country Christmas Cutout Mix
—Eneatha Attig Secrest, Mattoon, Illinois
96 ServingsPrep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 5 cups King Arthur Unbleached All-Purpose Flour
  • 3 cups confectioners' sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • ADDITIONAL INGREDIENTS:
  • 1 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • FROSTING:
  • 3 tablespoons butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2-1/2 to 3 tablespoons milk
  • Liquid or paste food coloring, optional

Directions

  • In a large bowl, combine the first four ingredients. Store in an
  • airtight container in a cool dry place for up to 6 months. Yield: 2
  • batches (8 cups total).
  • To prepare cookies: Contents of mix may settle during storage. When
  • preparing recipe, spoon mix into measuring cup. In a large bowl,
  • cream the butter until light and fluffy. Beat in egg and extracts.
  • Gradually add 4 cups cookie mix; mix well. Cover and chill for 2-3
  • hours or overnight.

2 of 2

Country Christmas Cutout Mix (continued)

Directions (continued)

  • On lightly floured surface, roll out dough to 1/8-in. thickness. Cut
  • with a lightly floured 2-1/2-in. cookie cutter. Place 1 in. apart on
  • ungreased baking sheets.
  • Bake at 375° for 7-9 minutes or until the edges are lightly
  • browned. Remove from pans to cool on wire racks.
  • For frosting: In a small bowl, beat the butter, confectioners' sugar
  • and vanilla until smooth. Gradually add milk until desired
  • consistency is achieved. Add food coloring to some of the frosting
  • if desired. Frost and decorate one batch cookies. Yield: about 4
  • dozen per batch.
Nutritional Facts: 1 serving (2 each) equals 120 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 74 mg sodium, 19 g carbohydrate, trace fiber, 1 g protein.