Holiday Cutouts
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk
2
Chill disks, wrapped in plastic wrap, until firm, at least 1 hour
3
While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4 inch thick) on a well-floured surface with a well-floured rolling pin
4
(If dough becomes too soft to roll out, chill on a baking sheet until firm
5
) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart
6
If garnishing, sprinkle cookies with glitter or nonpareils
7
Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely
8
Gather scraps and chill until firm enough to reroll, 10 to 15 minutes
9
Make more cookies with remaining dough and scraps (reroll only once) and bake on cooled sheets
10
If coloring icing, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring (if using plain white icing, spoon into 1 bag)
11
Spoon each color icing into a bag, pressing out excess air, and snip an 1/8-inch opening in 1 corner of each bag
12
Twist each bag firmly just above icing, then decoratively pipe icing onto cookies
13
Let icing dry completely (about 1 hour, depending on humidity) before storing cookies
14
Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk
15
Chill disks, wrapped in plastic wrap, until firm, at least 1 hour
16
While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4 inch thick) on a well-floured surface with a well-floured rolling pin
17
(If dough becomes too soft to roll out, chill on a baking sheet until firm
18
) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart
19
If garnishing, sprinkle cookies with glitter or nonpareils
20
Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely
21
Gather scraps and chill until firm enough to reroll, 10 to 15 minutes
22
Make more cookies with remaining dough and scraps (reroll only once) and bake on cooled sheets
23
If coloring icing, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring (if using plain white icing, spoon into 1 bag)
24
Spoon each color icing into a bag, pressing out excess air, and snip an 1/8-inch opening in 1 corner of each bag
25
Twist each bag firmly just above icing, then decoratively pipe icing onto cookies
26
Let icing dry completely (about 1 hour, depending on humidity) before storing cookies
27
*Available at New York Cake & Baking Distributor (800-942-2539)
28
*Available at New York Cake & Baking Distributor (800-942-2539)