Moms Cutout Cookies Recipes

Steps:

• 1. Cookies: Mix together the first 7 ingredients for the dough. Then wrap the dough in wax paper and refrigerate for at least a couple of hours.
• 2. When ready to make the cookies, preheat the oven to 425 degrees.
• 3. Only take out of refrigerator a small amount of dough at a time. Roll out the dough on a well floured pastry cloth to desired thickness and cut with cookie cutters.
• 4. Bake for approximately 6-8 minutes. Do not let the cookies get too brown!
• 5. Frosting: Combine the next 4 ingredients and beat well. Then add food coloring, if desired. Recommend to make a double batch at least! If frosting gets too hard, then just mix in a few drops of milk.
• 6. If desired, add sprinkles or other cookie decorations quickly after frosting (while the frosting is still moist).

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Gradually add flour and mix well. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 3-in. cookie cutters dipped in flour. Sprinkle with additional sugar. , Place 1 in. apart on greased baking sheets. Reroll scraps if desired. Bake at 375° for 7-8 minutes or until edges are lightly browned. Remove to wire racks to cool.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking pans with parchment paper.
• Mix confectioners' sugar, butter, egg, vanilla, and almond extract in a bowl with an electric mixer until it comes together well and butter is not clumpy. Slowly mix in baking soda and cream of tarter, then flour. When the dough becomes tougher to mix, use your hands to mash and knead until the dough is completely formed.
• Transfer dough to a large, floured work surface. Carefully roll to a thickness of about 1 centimeter or a little more; the thicker the dough, the softer the cookie. (These cookies will puff up in the oven.) Add flour to your work surface, the dough, and the rolling pin as needed.
• Cut out as many shapes as you can cleverly fit in the dough. Remove any extra dough from the perimeters of your cookies. Save all the scraps and roll into another ball for the next round of rolling and cutting out cookies.
• Delicately transfer the cookies to the prepared baking sheets, leaving at least 1 inch of space between each one.
• Bake one tray at a time on the middle rack of the preheated oven, until cookies are still white on top and have fluffed up, 7 to 8 minutes. If they brown lightly along the edges, they should be removed immediately. Let the cookies sit on the tray for 1 minute and then transfer them to a wire rack to cool while you bake the second sheet of cookies.
• While cookies are cooling, prepare frosting by beating butter, egg white, and vanilla together in a bowl until creamy. Slowly mix in confectioners' sugar until smooth. Divide frosting into smaller bowls. Add 2 to 3 drops food coloring per bowl and mix well.
• Apply a thick layer of frosting to cooled cookies, spreading as smoothly as you can. Leave cookies on wire racks and cover with waxed paper. Let sit until frosting has hardened, 8 hours to overnight.

Steps:

• To make ground oat flour:.
• place 1 1/4cups quick or old fashioned oats, uncooked, in a blender or food processor. Cover and blend 60 seconds. Makes about 1 cup.
• To make cookies:.
• Beat together sugar and butter until light and fluffy.
• Blend in egg and vanilla.
• Combine flours and baking soda.
• Gradually add to butter mixture, mixing well after each addition.
• Cover, chill an hour.
• Heat oven to 375 degrees F.
• Roll out dough to 1/8 inch thickness on lightly floured surface.
• Cut with cookie cutter.
• Bake on ungreased cookie sheet for 7 to 8 minutes until edges are golden brown.
• Cool thoroughly.
• Decorate with butter cream frosting and sprinkles, as desired.

Steps:

• 1. Cutout Butter Cookies Sift together; 3 cups flour 1 t Baking Powder 1/2 t salt set aside Cream; 1 cup Butter,gradually add; 3/4 cup sugar Cream well Add to creamed mixture: 1 unbeaten egg 2 T cream,{1/2 & 1/2} 1 1/2 t Vanilla, beat well( I always make sure I beat this until I taste no granuels from the sugar) Blend in dry ingredients a cup at a time. Chill dough Roll out on a floured board 1/3 at a time, 1/8 in thick Cut into shapes Bake on ungreased cookie sheet 400* for 5-8 min Cool on rack Be sure to dip cutters into flour to avoid sticking.