Butter Cut Out Cookies - Dee Dee's
By
Diane Atherton
@DeeDee2011
1
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 votes5
Ingredients
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1 lbbutter, room temperature
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2 csugar
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3eggs
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6 cself rising flour
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1/4 tspsalt, optional (self rising flour already has salt in it)
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1 tspalmond extract (or flavoring of your choice)
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·a few drops of anise oil, optional (i use this in christmas cookies)
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FROSTING
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1 stickbutter, room temperature
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1 boxconfectioners' sugar
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1 tspalmond extract (or flavoring of your choice)
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3 Tbspmilk
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·food colorings of your choice
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GLAZE
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1 cpowdered sugar
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1 plus Tbspmilk
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1 Tbspcorn syrup
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1/4 tspalmond extract (or flavoring of your choice)
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·food colorings of your choice
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·seedless raspberry jam (filling for a sandwich cookie)
How to Make Butter Cut Out Cookies - Dee Dee's
- Place dough in freezer for 1/2 hour. This will make dough easier to work with.
- 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. - Add the food coloring, stir until well combined.
- Pour the icing into a condiment bottle. Be sure to put the cap on to ensure it doesn't dry out.
- Repeat steps for each additional color.
- 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.