"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Cutout Christmas Cookies Recipe

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This recipe for Cutout Christmas Cookies, by , is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Allen
Added: Wednesday, October 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 Cups flour, sift before measuring.
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
3/4 cup butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract

Frosting:
2 egg whites
2 cups confectioner's sugar
1/4 teaspoon cream of tartar
food coloring

Directions:
Directions:
1. On sheet of waxed paper, sift flour with baking powder, salt and nutmeg; set aside.

2. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla until light and fluffy.
.
3. With wooden spoon, stir in half of flour mixture. Then add rest of flour mixture, mixing with hands if necessary.

4. Refrigerate dough, covered, several hours or overnight.

5. Preheat oven to 400 degrees. Divide dough into four parts; refrigerate until ready to roll out.

6. Between two sheets of waxed paper, on slightly dampened surface, roll out dough, one part at a time, 1/8" thick.

7. With floured cookie cutters, cut out cookies. Place cookies 2 inches apart , on ungreased cookie sheets.

8. Bake 8 minutes, or just until set and lightly browned around the edges. Remove the cookies to wire rack; cool completely.

9. Make frosting. In medium bowl, with electric mixer at medium speed, beat egg whites with sugar and cream of tartar until mixture is stiff enough to hold its shape.

10. Divide icing into five small cups. Add enough food coloring to each bowl to tint desired shades of color. Leave 1 bowl white.


11. Spread cookies evenly with decorating frosting. Store in airtight cookie jar or tin, in a cool, dry place for several weeks.

 

 

 

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