Day Six: #12DaysInRosemarysKitchen

Start your week off on the sweet side – The only limit to these fun cutouts is your cookie cutter collection and your imagination! Holiday Cutout Cookies are great to share, but if you keep them to yourselves, we won’t tell!!
#12DaysInRosemarysKitchen

Holiday Cutout Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup shortening
  • 3 cups sugar
  • 4 large Rosemary Farm eggs
  • 6 tablespoons evaporated milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

FROSTING

  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 4 to 6 tablespoons half-and-half cream
  • Food coloring of your choice, optional
  • Assorted sprinkles

Instructions

  1. In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate, covered, overnight or until firm enough to roll.
  2. Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets.
  3. Bake 5-7 minutes or until edges are lightly brown. Remove from pans to wire racks to cool completely.
  4. In a large bowl, beat confectioners’ sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired. Yield: about 10 dozen.

Note: Freeze option: Freeze non-decorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.

Adapted from Taste of Home
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