Ingredients: |
Ingredients: 1 Cup Butter, soften
2 Cups Sugar or Sugar Free Substitute
2 Eggs
1 Cup Buttermilk
1Teaspoon Vanilla Extract
1/2 Teaspoon Almond Extract
5 Cups All-purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
2 Teaspoons Cream of Tartar
Add one extra teaspoon vanilla if sugar free substitute was used.
Frosting:
2 - 16 Ounces Cans White Frosting or Sugar Free White Frosting
2 Tablespoons Half & Half
1/4 Cup Soften Butter
1 Teaspoon Almond Extract, add an extra teaspoon if using Sugar Free Frosting
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Directions: |
Directions:In a !are bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the buttermilk and extracts. Combine the flour, baking powder, baking soda, cream of tartar and salt, gradually add to creamed mixture and mix well. Cover and refrigerate overnight or until easy to handle. Roll out the dough to 1/2 inch thickness. between two sheets of parchment paper.. Cut with floured 2 -1/2 inch cookie cutters. Place 1 inch apart on greased baking sheets. Place back in refrigerator for 10 minutes. Remove from refrigerator and bake. Bake at. 350 degrees for 6 - 7 minutes until lightly browned. Remove to wire racks to cool.
If Sugar Free Substitute was used, bake at 325 degrees.
For frosting, in a small bowl combine all ingredients. Mix and add half & Half or milk to proper consistency. Separate into small bowls to color of desired. Decorate as desired with frosting. |
This recipe for Frosted Butter Cutout Cookies is from