Christmas Cutouts

Name: Christmas Cutouts
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: about 3-1/2 dozen
Ingredients: 1 cup butter, softened; 1-1/2 cups confectioners' sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2-1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cream of tartar; FROSTING:; 3-3/4 cups confectioners' sugar; 3 tablespoons butter, softened; 1 teaspoon vanilla extract; 2 to 4 tablespoons 2% milk; Optional: Liquid or paste food coloring and assorted sprinkles

Making and decorating these tender sugar cookies left a lasting impression on our four children. Adults now, they've all asked for my Christmas cutouts recipe so they can bake them with their own children. —Shirley Kidd, New London, Minnesota

Ingredients

1 cup butter, softened
1-1/2 cups confectioners' sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
FROSTING:
3-3/4 cups confectioners' sugar
3 tablespoons butter, softened
1 teaspoon vanilla extract
2 to 4 tablespoons 2% milk
Optional: Liquid or paste food coloring and assorted sprinkles

Directions

Cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate until firm enough to roll, 2-3 hours.
Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-in. cookie cutters. Place on ungreased baking sheets.
Bake until edges begin to brown, 7-8 minutes. Remove from pan to wire racks; cool completely.
For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency; tint with food coloring if desired. Spread over cookies. Decorate as desired.

Nutrition Facts

1 cookie: 134 calories, 5g fat (3g saturated fat), 18mg cholesterol, 74mg sodium, 21g carbohydrate (15g sugars, 0 fiber), 1g protein.

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Reviews

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Average Rating:

annie1992

Dec 27, 2010

I baked these and the grandkids decorated them, I rolled them thickly and didn't bake too long so they stayed soft. The combination of vanilla and almond extracts gave them a nice flavor. the dough was a bit tender for the kids to handle but they sure tasted good.
sherrywilson959901

Dec 11, 2010

Delicious, delicate, buttery flavor - really good cookie!