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

Vanilla Butter Cutouts Recipe

Publisher Photo
Even cooks who normally shy away from rolled cookies can make these with confidence. The dough is so easy to work with after a mere 30 minutes of chilling. They can be decorated in a variety of ways.
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:42 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES: 42 servings

Ingredients

  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt

Nutritional Facts

2 cookies equals 133 calories, 7 g fat (4 g saturated fat), 28 mg cholesterol, 156 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle.
  2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured 2-1/2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
  3. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely. Decorate as desired. Yield: about 7 dozen.
Originally published as Vanilla Butter Rollouts in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p71

Nutritional Facts

2 cookies equals 133 calories, 7 g fat (4 g saturated fat), 28 mg cholesterol, 156 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Vanilla Butter Cutouts

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 15, 2013

"I did not like this recipe. It was very hard to roll them out. They kept falling apart. I ended up having to add oil to make the dough stick together and then it was too sticky. I will not be using this recipe again. On a more positive note, they are pretty good tasting if you are willing to put up with rolling them out. I did double the recipe, so I'm not sure if that made a difference. I will definitely be going back to my original sugar cookie recipe."

MY REVIEW
Reviewed Dec. 22, 2010

"Good. Swell up a lot baking. Place further apart on the tray. Remain soft after baking."

MY REVIEW
Reviewed Dec. 9, 2008

"ashley-girl,I have also read that the combiniation of baking soda and cream of tartar act as baking powder. Probably produces a reaction that rises cookie, but also keeps it light and flaky (as cheriwinkle stated)."

MY REVIEW
Reviewed Dec. 9, 2008

"ashleygirl-cream of tartar helps to make your cookies light and tender (as it does with biscuits!)"

MY REVIEW
Reviewed Dec. 4, 2008

"what does the cream of tarter do for cut out cookies?"

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