"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Best Ever Cutout Sugar Cookie Recipe

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This recipe for Best Ever Cutout Sugar Cookie, by , is from The Kerekes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lenea Green
Added: Sunday, November 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp. vanilla
1/3 tsp. salt (use only if the butter is unsalted)
2 1/2 cups flour

Directions:
Directions:
1. Heat oven to 375
2. Cream butter and then gradually add sugar. Beat in the egg, then add vanilla and salt
3. Stir in flour 1/3 at a time until well blended.
4. Divide dough into 4 and roll out each section between two pieces of wax paper to 1/4" thickness, using a sprinkle of flour on the top and bottom to prevent sticking.
5. Refrigerate 1 hour until firm and then remove top layer of wax paper.
7. Cut out and place on cookie sheet. Bake for 10 mins. or until edges just start to turn light golden brown.

** I make a cookie paint to decorate these cookies by adding food coloring to the beaten yolk of an egg. Use it with a paint brush to paint the cookies. The result is a really bright, shiny, colorful cookie and it beats decorating with messy icing any day!

Personal Notes:
Personal Notes:
These cookies do not spread at all when you bake them so they are great for cookie cutters. And don't skip the rolling out before you refrigerate step - it's what makes them so easy to make!

 

 

 

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