Holiday Cutout Cookies

Holiday Cutout Cookies
The only limit to these fun cutouts is your cookie cutter collection and your imagination!
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Ingredients
  1. 1 cup butter, softened
  2. 1 cup shortening
  3. 3 cups sugar
  4. 4 large Rosemary Farm eggs
  5. 6 tablespoons evaporated milk
  6. 2 teaspoons vanilla extract
  7. 2 teaspoons almond extract
  8. 6 cups all-purpose flour
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon salt
FROSTING
  1. 3 cups confectioners' sugar
  2. 1 teaspoon vanilla extract
  3. 4 to 6 tablespoons half-and-half cream
  4. Food coloring of your choice, optional
  5. 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.
Notes
  1. Freeze option: Freeze non-decorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.
Adapted from Taste of Home
Adapted from Taste of Home
Rosemary Farm http://www.rosemaryfarm.com/
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