Sugar Cookie Cutouts
By Yankee Magazine|Nov 08 2007|
Perfectly lovely sugar cookies-golden in color, crisp, and light. These freeze well, unfrosted. Decorate with frostings or, if desired, with colored sugars, sprinkles, etc.
Yield:
Makes about 5 dozen.Ingredients
3-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
Buttercream or Ornamental Frosting
Instructions
Combine flour, baking powder, and salt. Cream butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture to make a firm dough. Chill thoroughly. Roll out a quarter of the dough at a time to 1/8-inch thickness on a lightly floured board or waxed paper. Cut into desired shapes. Place 1 inch apart on greased cookie sheets. Re-roll and cut trimmings. Bake at 350 degrees F for 10 minutes, until firm and lightly golden. Remove to cool on racks. Spread with Buttercream or Ornamental Frosting.
Buttercream Frosting
Ingredients:
1/4 cup butter or margarine
2 cups confectioners’ sugar
1 to 2 tablespoons milk
1 teaspoon vanilla
Green or red food coloring
Ornamental Frosting
Ingredients:
2 egg whites
2-1/2 to 3 cups confectioners’ sugar
1/8 teaspoon cream of tartar
Instructions:
Beat all ingredients together until thick and smooth. Will frost about 5 dozen cookies.
