I need a good cut out cookie recipe.?!
I am going to make cut out cookies for the first time!. I would like a good recipe if anyone has one!. also, is there a good icing recipe for them!?Www@FoodAQ@Com
Answers:
Unless you are set on making them from scratch!. I recommend Betty Crocker sugar cookies in a bag!. My Mom and I used those last Christmas for our cutout cookies and it worked really well and they were quick to prepare!.Www@FoodAQ@Com
Brown Sugar Cut-Out Cookies and Icing
1 cup butter, softened
2 cups brown sugar
1 teaspoon pure vanilla extract
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup milk
Icing:
1 cup butter, very soft
1 teaspoon pure vanilla extract
confectioners' sugar
splash of milk
1!. In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy!. Stir in 1 teaspoon vanilla!. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture!. Mix in milk, stirring until a soft dough forms!. Cover, and chill for 1 hour!.
2!. Preheat oven to 365 degrees F (185 degrees C)!. On a floured surface, roll out dough to 1/4 inch thick!. Cut into desired shapes using cookie cutters!. Place cookies 2 inches apart on ungreased cookie sheets!.
3!. Bake in a preheated oven for 6 minutes!. Cool on wire racks!.
4!. Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy!. Gradually stir in sugar, one cup at a time, beating well after each addition!. Beat in a splash of milk, and continue mixing until light and fluffy!. Keep icing covered until ready to decorate!. Spread icing on top of cookies!.
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1 cup butter, softened
2 cups brown sugar
1 teaspoon pure vanilla extract
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup milk
Icing:
1 cup butter, very soft
1 teaspoon pure vanilla extract
confectioners' sugar
splash of milk
1!. In a large bowl, stir together 1 cup butter and brown sugar until smooth and creamy!. Stir in 1 teaspoon vanilla!. In a separate bowl, combine the flour, salt, and baking soda; stir into creamed mixture!. Mix in milk, stirring until a soft dough forms!. Cover, and chill for 1 hour!.
2!. Preheat oven to 365 degrees F (185 degrees C)!. On a floured surface, roll out dough to 1/4 inch thick!. Cut into desired shapes using cookie cutters!. Place cookies 2 inches apart on ungreased cookie sheets!.
3!. Bake in a preheated oven for 6 minutes!. Cool on wire racks!.
4!. Meanwhile, in a large bowl, stir together 1 cup butter and 1 teaspoon vanilla until it becomes smooth and creamy!. Gradually stir in sugar, one cup at a time, beating well after each addition!. Beat in a splash of milk, and continue mixing until light and fluffy!. Keep icing covered until ready to decorate!. Spread icing on top of cookies!.
Www@FoodAQ@Com
* 1 1/2 cups butter, softened
* 2 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
1!. In a large bowl, cream together butter and sugar until smooth!. Beat in eggs and vanilla!. Stir in the flour, baking powder, and salt!. Cover, and chill dough for at least one hour (or overnight)!.
2!. Preheat oven to 400 degrees F (200 degrees C)!. Roll out dough on floured surface 1/4 to 1/2 inch thick!. Cut into shapes with any cookie cutter!. Place cookies 1 inch apart on ungreased cookie sheets!.
3!. Bake 6 to 8 minutes in preheated oven!. Cool completely!.
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* 2 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
1!. In a large bowl, cream together butter and sugar until smooth!. Beat in eggs and vanilla!. Stir in the flour, baking powder, and salt!. Cover, and chill dough for at least one hour (or overnight)!.
2!. Preheat oven to 400 degrees F (200 degrees C)!. Roll out dough on floured surface 1/4 to 1/2 inch thick!. Cut into shapes with any cookie cutter!. Place cookies 1 inch apart on ungreased cookie sheets!.
3!. Bake 6 to 8 minutes in preheated oven!. Cool completely!.
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ROYAL ICING
This smooth, hard-drying icing is perfect for making decorations that last!. It is also useful as a "cement" to fasten decorations together!. Royal icing is edible, but not recommended for icing cakes!.
Ingredients:
? 3 Tablespoons Meringue Powder
? 1 lb!. (4 cups) confectioners' sugar
? 6 Tablespoons warm water*
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer)!. Recipe makes 3 cups!.
NOTE: Keep all utensils completely grease-free for proper icing consistency!.
* For stiffer icing, use 1 tablespoon less water!.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water!.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing!. Use grease-free spoon or spatula to stir slowly!. Add ? teaspoon water at a time until you reach proper consistency!.
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Iced Cut-Out Sugar Cookies
? 3 cups all-purpose flour
? 3/4 teaspoon baking powder
? 1/4 teaspoon salt
? 1 cup unsalted butter, softened
? 1 cup sugar
? 1 egg, beaten
? 1 tablespoon milk
? Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt!. Set aside!. Place butter and sugar in large bowl of electric stand mixer and beat until light in color!. Add egg and milk and beat to combine!. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl!. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours!.
Preheat oven to 375oF!. Sprinkle surface where you will roll out dough with powdered sugar!. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick!. Move the dough around and check underneath frequently to make sure it is not sticking!. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill!. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time!. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack!. Serve as is or ice as desired!. Store in airtight container for up to 1 week!.
--Alton Brown
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Www@FoodAQ@Com
This smooth, hard-drying icing is perfect for making decorations that last!. It is also useful as a "cement" to fasten decorations together!. Royal icing is edible, but not recommended for icing cakes!.
Ingredients:
? 3 Tablespoons Meringue Powder
? 1 lb!. (4 cups) confectioners' sugar
? 6 Tablespoons warm water*
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer)!. Recipe makes 3 cups!.
NOTE: Keep all utensils completely grease-free for proper icing consistency!.
* For stiffer icing, use 1 tablespoon less water!.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water!.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing!. Use grease-free spoon or spatula to stir slowly!. Add ? teaspoon water at a time until you reach proper consistency!.
-------------------------
Iced Cut-Out Sugar Cookies
? 3 cups all-purpose flour
? 3/4 teaspoon baking powder
? 1/4 teaspoon salt
? 1 cup unsalted butter, softened
? 1 cup sugar
? 1 egg, beaten
? 1 tablespoon milk
? Powdered sugar, for rolling out dough
Sift together flour, baking powder, and salt!. Set aside!. Place butter and sugar in large bowl of electric stand mixer and beat until light in color!. Add egg and milk and beat to combine!. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl!. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours!.
Preheat oven to 375oF!. Sprinkle surface where you will roll out dough with powdered sugar!. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick!. Move the dough around and check underneath frequently to make sure it is not sticking!. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill!. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time!. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack!. Serve as is or ice as desired!. Store in airtight container for up to 1 week!.
--Alton Brown
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Www@FoodAQ@Com