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butter cut out cookies - dee dee's

★★★★★ 3
a recipe by
Diane Atherton

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!

★★★★★ 3
serves 4 to 5 dozen cookies
prep time 35 Min
cook time 15 Min
method Bake

Ingredients For butter cut out cookies - dee dee's

  • 1 lb
    butter, room temperature
  • 2 c
  • 3
  • 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)
  • 1 stick
    butter, room temperature
  • 1 box
    confectioners' sugar
  • 1 tsp
    almond extract (or flavoring of your choice)
  • 3 Tbsp
  • food colorings of your choice
  • 1 c
    powdered sugar
  • 1 plus Tbsp
  • 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)

How To Make butter cut out cookies - dee dee's

  • 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.

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