Special Occasion Cutout Cookies
This is a old family cookie recipe; after many years, I have yet to find another one as good. I've served these at family gatherings and of course it's my Christmas cut-out cookie recipe. I gave these as gifts to overnight guests when my daughter got married, and also as Valentine's Day presents. At family gatherings, everyone asks for them! —Teresa Broullire, Niagara, Wisconsin
Total TimePrep: 1 hour + chilling Bake: 10 min./batch + standing
Makesabout 3-1/2 dozen
- 1 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 4 cups confectioners' sugar
- 1/2 cup light corn syrup
- 1/4 cup lemon juice
- Food coloring
- Cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture.
- Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
- Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. puzzle piece-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets, interlocking cookies together in pairs.
- Bake until edges are light brown, 7-9 minutes. Remove from pans to wire racks to cool completely.
- For glaze, mix confectioners' sugar, corn syrup and lemon juice until smooth. Set aside 1/2 cup glaze for piping initials. Spread remaining glaze over cookies. Let stand at room temperature until glaze is set, about 1 hour.
- Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert #2 round pastry tip. Tint reserved glaze as desired; add to pastry bag. Pipe initials on cookies. Let stand until set.
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