Directions: |
Directions:Directions follow this great TIP:*****
I have a tip for MAKING CUTOUT COOKIES EASILY: I put a sheet of baking parchment (now easily found in grocery stores) on my cookie sheet, then ROLL THE DOUGH OUT DIRECTLY ON THE PARCHMENT-LINED COOKIE SHEET. After making the 'cut-outs', appropriately spaced on the dough, I PEEL AWAY THE EXCESS DOUGH from around and between the 'cookies' and bake as directed. The parchment helps keep the bottoms of the cookies from getting too dark, eliminates any need for greasing the pan, allows you to remove the cookies from the sheet by simply sliding the parchment carefully off the side (which is especially helpful with extra large or delicate cookies), and CAN USUALLY BE REUSED IN BAKING THE REST OF THE COOKIES. I have also rolled dough out on the parchment without having it on the cookie sheet, done the cutting and trimming, and then slid the parchment onto the sheet for baking, which helps when you're short of cookie sheets -- the next batch is ready to pop into the oven as soon as the first comes out.
DIRECTIONS:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely. |
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Notes: |
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Notes: "Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise!!! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off."
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