Butter Cut Out Cookies - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

Whether it's Christmas, Thanksgiving, Halloween, Easter, Valentines or for a birthday these are the cookies we love the best.

A good friend and I starting baking these in the early 70's. A mutual friend had shared her grandmothers family recipe with us. We continued baking when our daughters came along and now I bake these for and with my grand kids.

Young or old, you will love these cookies. I promise!


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Comments:

Serves:

4 to 5 dozen cookies

Prep:

35 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 lb
butter, room temperature
2 c
sugar
3
eggs
6 c
self rising flour
1/4 tsp
salt, optional (self rising flour already has salt in it)
1 tsp
almond extract (or flavoring of your choice)
a few drops of anise oil, optional (i use this in christmas cookies)

FROSTING

1 stick
butter, room temperature
1 box
confectioners' sugar
1 tsp
almond extract (or flavoring of your choice)
3 Tbsp
milk
food colorings of your choice

GLAZE

1 c
powdered sugar
1 plus Tbsp
milk
1 Tbsp
corn syrup
1/4 tsp
almond extract (or flavoring of your choice)
food colorings of your choice
seedless raspberry jam (filling for a sandwich cookie)

Directions Step-By-Step

1
Cream butter and sugar together until light and fluffy; add eggs one at a time. Add vanilla. NOTE: If making Christmas Cookies add the Anise Oil.
2
Stir salt into flour; add to butter and sugar mixture 1 cup at a time. NOTE: This will be a stiff dough.
3
Place dough in freezer for 1/2 hour. This will make dough easier to work with.
4
Flour the surface you will be working on and flatten dough onto the floured surface; lightly dust top of dough. Roll out and cut into desired shapes.
5
Bake at 350 degrees for 12 to 14 minutes. Do not over bake. Allow cookies to cool 5 minutes on cookie sheets before transferring to wire rack to finish cooling.
6
Directions for Frosting:
Mix all ingredients together. Spread on cookies.

NOTE: Add candy sprinkles if you like but keep in mind these cookies are very good with just the frosting.
7
Directions for Glaze:
Place all ingredients, except the food coloring, into a medium sized bowl; whisk to combine. You want a thick syrup. Add more powdered sugar to thicken, and more milk to thin.
8
Add the food coloring, stir until well combined.
9
Pour the icing into a condiment bottle. Be sure to put the cap on to ensure it doesn't dry out.
10
Repeat steps for each additional color.
11
To decorate: cover cookie with glaze (your choice of color). For patterns and designs, pipe a different color onto the cookie while it is still wet, or pipe another color on, after it has dried (for 5 minutes). Choose technique depending on the look you perfer.

NOTE: for a sandwich cookie, spread raspberry jam between cookies before decorating.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American