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Roll-Out Cookies Recipe

Roll-Out Cookies Recipe

I collect cookie cutters (I have over 5,000!), so a good cutout recipe is a must. These cookies are crisp and buttery-tasting with just a hint of lemon, and the dough handles nicely. —Bonnie Price, Yelm, Washington
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch YIELD:30 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • Food coloring, optional

Directions

  • 1. In a bowl, cream butter and sugar. Add egg and extracts. Combine flour and baking powder; gradually add to creamed mixture and mix well. (Dough will be very stiff. If necessary, stir in the last cup of flour mixture by hand. Do not chill.) On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-7 minutes or until edges are lightly browned. Cool 2 minutes before removing to wire racks; cool completely. For glaze, combine the sugar, water and corn syrup until smooth. Tint with food coloring if desired. Using a small brush and stirring glaze often, brush on cookies, decorating as desired. Yield: about 6 dozen (2-1/4 inch cookies).

Nutritional Facts

1 serving (2 each) equals 145 calories, 6 g fat (4 g saturated fat), 23 mg cholesterol, 92 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.