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My Cut-Out Cookies Recipe

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My Cut-Out Cookies image
A gift? For me? Christmas in Maryland, 1987.

 

This recipe for My Cut-Out Cookies, by , is from Family Recipes and Memories , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melanie Henry

Category:
Category:
 

Rich roll cookies


Ingredients:  
Ingredients:  
1 cup butter
⅔ cup sugar
1 egg
2 cups sifted flour
teaspoon salt
1 teaspoons pure vanilla

Directions:
Directions:
Preheat oven to 350
Bake on a cookie sheet covered with parchment paper
Bake 8 to 10 minutes until lightly browned on the edges


Cream butter and sugar; add egg. Combine flour and salt; add to butter mixture. Beat until well incorporated. Add vanilla. Separate dough into two discs. Chill dough 3 to 4 hours before rolling. Roll out to or inch. I have pared down the intricacy of the cookie cutters through the years. Now I use several sizes and shapes of stars and trees. If the shapes are hard to cut out, put the rolled dough in the refrigerator until chilled. In order to ensure even baking, bake the large cookies together, and the small cookies together.
 

Glaze


Ingredients:  
Ingredients:  
2 cups powdered sugar
Heavy cream
Gel food colors
Selection of decorating sugars

Directions:
Directions:
Sift the powdered sugar. Add cream, 1 tablespoon at a time, until it is a thick liquid. Divide the white glaze into small, shallow bowls. The number depends on the number of colors you plan to use. I use yellow and green for the stars and tree. I dip the cooled cookie face down into the glaze, turning it up and smoothing it so that it evenly covers the cookie before placing it back on the cooling rack, which has waxed paper or parchment paper under it to catch the glaze drips and excess sugars. Before the glaze dries, decorate as you like with colored sugars and other cake/cookie decorations.

Number Of Servings:
Number Of Servings:
3 to 4 dozens
Preparation Time:
Preparation Time:
An afternoon
Personal Notes:
Personal Notes:
This recipe came from The Joy of Cooking. Through the years I have tweaked it to my liking.

 

 

 

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