Tuesday, November 27, 2012

Vanilla Cut-Out Cookies




I hope you all had a wonderful Thanksgiving. I am still baking cookies for the cookie trays that people are ordering. This recipe is great for cut-out cookies and was featured in my cookie book. The dough is easy to work with and you can use many different cookie cutters depending on the holiday or occasion. The kids will enjoy helping too!

Cookies
2 ½ c. all-purpose flour
1 tsp. baking powder
½ tsp. ground nutmeg
¼ tsp. salt
1 c. (2 sticks) butter, softened
1 c. granulated sugar
1 T. vanilla extract
1 lg. egg
2 T. heavy cream

Glaze
2 c. confectioners’ sugar, sifted
2 T. water
1 T. light corn syrup
1 tsp. vanilla extract
Food coloring
Colored sugars, candy sprinkles

 Sift together the flour, baking powder, nutmeg and salt.  Set aside.  In large mixing bowl, cream the butter, sugar and vanilla extract with mixer on medium speed until light and fluffy.  Beat in the egg, then the heavy cream.  Reduce the mixer speed to low and gradually add the flour mixture.  Mix just until combined.  Divide dough into thirds. Shape each third into a ball.  Wrap each ball in plastic wrap and flatten to 1/2-inch. Refrigerate until firm (2-3 hours). Preheat oven to 350ºF. Line cookie sheets with parchment paper. Roll out dough on lightly floured surface, one third at a time (keep remaining dough refrigerated), to 1/8 to ¼-inch thickness. Cut with 2-inch cookie cutters. Repeat with remaining dough.  Place 2-inches apart on prepared cookie sheets.  Bake for 8-10 minutes or until edges begin to turn golden. Remove to wire racks to cool completely. Glaze: In small bowl, mix confectioners’ sugar, water, light corn syrup and vanilla extract until smooth. Add more water if necessary, to thin.  Tint with desired food coloring. Using a small pastry brush and stirring glaze often, brush on cooled cookies. Sprinkle with  the colored sugars or candy sprinkles while glaze is still wet.   Allow glaze to set completely.  Makes about 36 cookies. 

1 comment:

  1. I love cut out cookies! They are alot of work, but so worth it.

    ReplyDelete