sugar cookie cut outs

I have made LOTS of cut out cookie recipes.

Sometimes they work, and sometimes they puff and lose their shapes.

I think I got it figured out.

I took hints from assorted sources, and developed a few of my own. Hooray!

Now, I know this “problem” really doesn’t merit much concern. Especially with the big world problems going on today….Unfortunately, cookies can’t make world peace. Or can they? Has anyone tried it? I think cookies make peace for anyone under the age of 12.  Adults and teens get a little bit tricky.

Anyway, it’s nice to solve little problems even when you can’t solve the big ones.

Don’t you think?

Here’s my good ol cut out hints:

I omit one of the eggs

I only use half the baking soda

I freeze the shapes before baking.

How’s it work?

Not too many unidentifiable blobs here! Woopee!

Now, as for frosting, I love royal icing because you can pack and stack the cookies. Great for cookie gifts.

The best tutorial I have found on royal icing is here.

And, to get em all professional looking- you outline first, then add a thinned icing to fill in (flood) Like this:

It frosts itself.

How about that?

you can add other colors for variety, too. Or toss some sprinkles on. Sprinkles make everything nice. Just make sure you do your sprinkles while the icing is wet. Otherwise they will go everywhere and you will be finding sprinkles next July. I hate it when that happens… 🙂

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Cookie recipe!!!!

Cut out cookies:

2 sticks softened butter

1 c sugar

1 egg

1 tbs vanilla

3 c flour

1/4 tsp baking soda

1/2 tsp salt

Cream butter, sugar and extract.

Add flour, soda and salt.

Chill dough 1-2 hrs, roll out 1/4″ thick.

Place cut outs on parchment lined baking sheet in freezer for 15 minutes before baking.

Bake at 350 for 8-12 minutes.

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