Cutout Wedding Cookies Recipe

5 1 1
Cutout Wedding Cookies Recipe
Cutout Wedding Cookies Recipe photo by Taste of Home
Publisher Photo

Cutout Wedding Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
The dessert table shapes up sweetly when we make these crisp, almond-flavored cookies for family weddings. Hearts, lips, doves, bells and other love-themed cutters work well.—Grace Van Timmeren, Grand Rapids, Michigan
MAKES:
48 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 10 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • FROSTING:
  • 1/2 cup butter, softened
  • 4-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 5 to 6 tablespoons 2% milk
  • Paste food coloring of your choice
  • Edible glitter and colored sugar
  • Sprinkles, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a well-floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. to 4-in. love-themed cookie cutters. Place 2 in. apart on greased baking sheets. Bake at 400° for 6-8 minutes or until set. Remove to wire racks to cool completely.
For frosting, in a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Tint frosting as desired; frost cookies. Combine equal amounts of edible glitter and colored sugar; sprinkle over cookies. Decorate some cookies with sprinkles if desired. Yield: about 4 dozen.
Editor's Note: Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Cutout Wedding Cookies in Country Woman June/July 2010, p11

Nutritional Facts

1 each: 130 calories, 5g fat (3g saturated fat), 21mg cholesterol, 95mg sodium, 20g carbohydrate (15g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • FROSTING:
  • 1/2 cup butter, softened
  • 4-1/2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 5 to 6 tablespoons 2% milk
  • Paste food coloring of your choice
  • Edible glitter and colored sugar
  • Sprinkles, optional
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  2. On a well-floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. to 4-in. love-themed cookie cutters. Place 2 in. apart on greased baking sheets. Bake at 400° for 6-8 minutes or until set. Remove to wire racks to cool completely.
  3. For frosting, in a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Tint frosting as desired; frost cookies. Combine equal amounts of edible glitter and colored sugar; sprinkle over cookies. Decorate some cookies with sprinkles if desired. Yield: about 4 dozen.
Editor's Note: Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.
Originally published as Cutout Wedding Cookies in Country Woman June/July 2010, p11

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCutout Wedding Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
1275 User ID: 6324211 192047
Reviewed Feb. 9, 2012

"Many sugar cookie recipes are still sticky and hard to handle even after being refrigerated for a long time. This is a classic cookie recipe and turned out great, NO stickiness at all, the dough was very easy to handle and so good!"

Loading Image