The only limit to these fun cutouts is your cookie cutter collection and your imagination! If you prefer crisp cookies, sprinkle with colored sugar before baking and skip the frosting. —Anne Grisham, Henderson, Nevada
- 1 cup butter, softened
- 1 cup shortening
- 3 cups sugar
- 4 large eggs
- 6 tablespoons evaporated milk
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- 6 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 4 to 6 tablespoons half-and-half cream
- Food coloring of your choice, optional
- Assorted sprinkles
- In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic wrap. Refrigerate, covered, overnight or until firm enough to roll.
- Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets.
- Bake 5-7 minutes or until edges are lightly brown. Remove from pans to wire racks to cool completely.
- In a large bowl, beat confectioners’ sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired. Yield: about 10 dozen.
Originally published as Holiday Cutout Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p36
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