Butter Cut Out Cookies - Dee Dee's
By
Diane Hopson Smith
@DeeDee2011
1
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!
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!
Rating:
★★★★★ 3 votes
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)
- 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
- 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)
FROSTING
GLAZE
How to Make Butter Cut Out Cookies - Dee Dee's
- 1Cream 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.
- 2Stir salt into flour; add to butter and sugar mixture 1 cup at a time. NOTE: This will be a stiff dough.
- 3Place dough in freezer for 1/2 hour. This will make dough easier to work with.
- 4Flour 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.
- 5Bake 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.
- 6Directions 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. - 7Directions 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. - 8Add the food coloring, stir until well combined.
- 9Pour the icing into a condiment bottle. Be sure to put the cap on to ensure it doesn't dry out.
- 10Repeat steps for each additional color.
- 11To 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.
