Cut-Out Cookies
Work on a lightly oured, cool surface. Warm surfaces can cause dough to spread and stick.
Roll out the dough between two sheets of parchment paper. This enables easily transfer of dough to a refrigerator or elsewhere.
Cookies cut easily when the dough is chilled for an hour or more.
Dip cookie cutters into our with each cut.
Metal cookie cutters cut cleaner than plastic.
Place cut cookies in the freezer for a few minutes before baking so cookies don’t spread or distort while baking.
perfect every time Cut-Out Cookies
Ingredients
• 3 cups all-purpose our
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1 cup cold butter, cut into chunks
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
STEP 1: Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
STEP 2: Combine our, baking powder and salt in small bowl; set aside.
STEP 3: Place sugar and butter into bowl. Beat at medium speed until well combined. Add egg, vanilla and almond extract; beat until well mixed. Gradually add our mixture, beating at low speed until just combined.
STEP 4: While removing dough from bowl, knead to form smooth dough. Refrigerate for a minimum of 1 hour. Roll out dough on lightly oured surface to 1/8” thickness.
STEP 5: Cut into shapes with a cookie cutter. Place onto prepared cookie sheets. Bake 8-10 minutes or until just beginning to brown around edges. Cool on cookie sheet 2 minutes; remove to cooling rack. Cool completely.
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