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Frosted Butter Cutouts Recipe
Frosted Butter Cutouts Recipe photo by Taste of Home

Frosted Butter Cutouts Recipe

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"With their soft tender insides, these cookies quickly disappear from the cookie jar," reports Stephanie McKinnon of West Valley City, Utah. "Vanilla pudding mix gives the frosting a velvety texture and fabulous flavor."
TOTAL TIME: Prep: 30 min. + chilling Bake: 40 min.
MAKES:33 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 40 min.
MAKES: 33 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 1/4 cup cold milk
  • 3 tablespoons instant vanilla pudding mix
  • 1/4 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Food coloring, optional

Directions

  1. In a large bowl, cream butter and sugar. Beat in egg, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle.
  2. On a work surface that has been sprinkled heavily with confectioners' sugar, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Immediately remove to wire racks to cool.
  3. For frosting, combine milk and pudding mix until smooth; set aside. In a large bowl, cream butter. Beat in pudding mixture. Gradually add confectioners' sugar, vanilla and food coloring if desired; beat on high speed until light and fluffy. Frost cookies. Yield: 5-1/2 dozen.
Originally published as Frosted Butter Cutouts in Quick Cooking March/April 2000, p40

Reviews for Frosted Butter Cutouts

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Reviewed Jan. 19, 2011

"This is my favorite cutout cookie recipe. I admit, I roll them thick, but the cookies are sturdy and do not spread. This is not an overly sugary cookie, and the frosting is so smooth because of the pudding in the mix. I make these several times each year."

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