CHRISTMAS BUTTER COOKIE CUTOUTS
This recipe is a classic that came out of the Betty Crocker Test Kitchens a while ago, but in our book, a recipe that stands the test of time is the only kind worth having! We recently baked up a batch of these cookies to give them a refreshed recipe image, and we can attest that these are an exceptionally fun option for bakers who want to make something that's achievable but still stretches their skills. The base for these cookies is delightfully short and treads the perfect line between being tender and having a satisfying little snap. Once they're out of the oven and cooled, the real fun begins. First they get brushed with a thin icing that forms a lovely, smooth canvas for decorating. Once that's set, creativity takes center stage, and you can test your hand at decorating with royal icing and all the sprinkles, sugars and nonpareils you can find in your pantry. The editor who took on the task of decorating these was intimidated at first, having a complicated history with royal icing, but found the recipe included below easy to work with to create beautiful cookies. Set aside some time to devote to making these cookies when the Christmas spirit really sets in-we promise they'll bring you the comfort and joy of the season!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 32
Number Of Ingredients 14
Steps:
- In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. On low speed, beat in egg, lemon peel and 2 tablespoons lemon juice. Stir in flour, baking soda and salt until well blended.
- Divide dough into 4 parts; flatten each part into 1/2-inch-thick round. Wrap each in waxed paper or plastic wrap; refrigerate 30 minutes.
- Heat oven to 350°F. Remove 1 round of dough at a time from refrigerator. Between sheets of floured waxed paper or plastic wrap, roll dough until 1/4 to 3/8 inch thick. Cut with 3-inch cookie cutters in various shapes. On ungreased cookie sheets, place cutouts 1 inch apart.
- Bake 10 to 12 minutes or just until edges are golden. Cool on cookie sheets about 1 minute before removing to cooling rack. To make cookies for hanging, using a toothpick or end of plastic straw, carefully poke a hole in the top of each cookie while cookies are still hot. Cool 10 to 15 minutes before frosting.
- In medium bowl, stir together powdered sugar and meringue powder. Stir in 5 teaspoons lemon juice and enough of the 4 to 5 tablespoons water to make a thin icing. Transfer 1/2 cup of the icing into small bowl; set aside. Using a flexible pastry brush, paint cookies to the edges with icing. Place on cooling rack to dry completely, about 30 minutes.
- Beat reserved icing with electric mixer on high speed 5 to 7 minutes or until peaks form. Place in small resealable food-storage plastic bag; cut a very small hole in the bottom of the bag with the plain white icing. Squeeze icing onto glazed cookies. Before icing dries, sprinkle with decorations, and tap off excess. Dry thoroughly on cooling rack. Thread cookies with narrow ribbon for hanging.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie (With Icing Only), Sodium 100 mg, Sugar 16 g, TransFat 0 g
BEST BUTTER COOKIES
With this convenient recipe, you get four different kinds of cookies from just one batch of dough. The cutouts, peppermint balls, spicy fruit balls and chocolate slices are enough to fill up a Christmas treat tray. -Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough into four 1-1/2 cup portions; mix and shape for each variety as follows. Yield: 4 portions (1-1/2 cups each)., To prepare Cutouts: Using one portion dough, divide into two balls; roll each ball directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured cookie cutter, leaving at least 1 in. between cookies. Remove excess dough and reroll scraps if desired. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 375° for 6-7 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Peppermint Balls: In a large bowl, combine one portion dough, peppermint candies and peppermint extract. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Sprinkle with red colored sugar if desired. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute before removing from pans to wire racks. Yield: 2 dozen., To prepare Spicy Fruit Balls: In a large bowl, combine one portion dough, currants, fruit and cinnamon. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Cool for 1 minute then roll in confectioners' sugar if desired. Cool on wire racks. Yield: 2 dozen., To prepare Chocolate Slices: In a microwave, melt chocolate; stir until smooth. In a small bowl, mix melted chocolate into one portion cookie dough. Shape into a 1-1/2-in.-thick log; roll in nuts. Wrap in plastic and refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER COOKIES
This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. -Ruth Griggs, South Hill, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY CHRISTMAS BUTTER COOKIES
These are very simple cookies -- simple to make and simple to decorate. Just roll dough into balls, imprint each ball with a fork, and sprinkle with colored sugar. The result is an attractive, melt-in-your-mouth delicious, perfect-for-Christmas cookie you'll be proud to share with friends and family. These cookies are delicate and buttery. It's easy to change the color of the sugars to fit any occasion, too!
Provided by Lorraine of AZ
Categories Dessert
Time 20m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease 2 cookie sheets.
- In a large bowl of an electric mixer at medium speed, mix butter, sugar and vanilla just until blended.
- Add the egg and mix well.
- In a separate bowl, mix together the flour, soda, cream of tartar, and salt. Add to the butter mixture and mix at low speed until well combined.
- Shape the dough into 3/4-inch balls. Arrange the balls 2-inches apart on the cookie sheets. Flatten each ball with a fork as you would a peanut butter cookie. Do this one time. To prevent the fork from sticking to the cookie dough;, dip it occasionally in confectioners' sugar. Sprinkle tops of the cookies with colored sanding sugar.
- Bake 8-10 minutes or until lightly colored around the edges. Let cookies cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 71.7, Fat 4, SaturatedFat 2.5, Cholesterol 14, Sodium 40.6, Carbohydrate 8.3, Fiber 0.2, Sugar 3.7, Protein 0.8
AUNT EILEEN'S CHRISTMAS BUTTER COOKIES
Steps:
- In a large bowl cream together the butter and sugar until light and fluffy, using a hand beater. Beat in the egg and then the vanilla. In a separate bowl, combine the flour and salt. Stir the dry ingredients into the wet ingredients until just incorporated. Roll the dough into a log, on a work surface, wrap in parchment and chill in the refrigerator for at least 1 hour. Put 2 cookie sheets in the refrigerator to chill as well.
- Preheat the oven to 400 degrees F.
- Remove the chilled dough from the refrigerator and slice into 1/4-inch rounds. Arrange 2 inches apart on the chilled cookie sheets and bake until lightly golden on the edges, about 8 to 10 minutes. Remove the cookies from the cookie sheets and put on a cooling rack to cool before serving.
CHRISTMAS BUTTER COOKIES
Make and share this Christmas Butter Cookies recipe from Food.com.
Provided by Denise White
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Add flour, baking powder, salt, and butter- need like pie dough. Make a hole in center of dough so that the middle of the bottom of the bowl shows through.
- Add egg yolks, sugar, cream, lemon juice and rind.
- Knead till blended.
- Divide dough into 4 balls and place in fridge and chill for a few hours (I usually chill overnight).
- Roll out dough and use cookie cutters.
- Bake at 325°F for about 15 minutes.
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