Frosted Butter Cutout Cookies

Name: Frosted Butter Cutout Cookies
Prep time: 60 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: about 8 dozen.
Ingredients: 1 cup butter, softened; 2 cups sugar; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 large eggs; 1 cup buttermilk; 5 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; FROSTING:; 1/4 cup butter, softened; 2 cups confectioners' sugar; 1/2 teaspoon almond extract; 2 to 3 tablespoons heavy whipping cream; Green or red food coloring, optional; Coarse sugar

I have fond memories of baking and frosting these cutout cookies with my mom. Now I carry on the tradition with my kids. It's a messy but fun day! —Sandy Nace, Greensburg, Kansas

Ingredients

1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 large eggs
1 cup buttermilk
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon almond extract
2 to 3 tablespoons heavy whipping cream
Green or red food coloring, optional
Coarse sugar

Directions

In a large bowl, beat butter, sugar and extracts until blended. Beat in eggs, one at a time. Gradually beat in buttermilk. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, overnight.
Preheat oven to 350°. Divide dough in half. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. or other cookie cutter. Place 1 in. apart on greased baking sheets.
Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely.
For frosting, in a bowl, beat butter, confectioners' sugar, extract and enough cream to reach a spreading consistency. If desired, tint frosting with food coloring. Spread over cookies; sprinkle with coarse sugar. Let stand until set.

Nutrition Facts

1 cookie (calculated without coarse sugar): 75 calories, 3g fat (2g saturated fat), 11mg cholesterol, 53mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

Originally published as Frosted Butter Cutouts in Holiday & Celebrations Cookbook 2002

Reviews

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Average Rating:

joycema

Dec 12, 2014

These are so good, they melt in your mouth. I'm not a sugar cookie lover, but these are really good. I make the frosting very runny, actually dip the top of the cookie in the frosting and let the excess run off, like I said very thin. Anyone that tastes this cookie says its the best ever!
kpicotte

Dec 6, 2010

the dough is extremely soft, but very easy to work with once chilled. I kneaded in a bit of flour/icing sugar while rolling. Cookies took almost 12 min. to cook
kay52178

Oct 30, 2009

I really would give this a 4 1/2. The only reason for the "loss" of 1/2 a star, is because the dough is tough to work with because its so soft. But, I think this is what leads the cookie to taste and feel the way it does. Very good!