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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 51 |
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I have fond memories of baking and frosting these cutout cookies with my mom. Now I carry on the tradition with my kids. It's a messy but fun day! Sandy Nace, Greensburg, Kansas Ingredients:
1 cup butter, softened |
2 cups sugar |
2 eggs |
1 cup buttermilk |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
5 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
frosting: |
1/4 cup butter, softened |
2 cups confectioners' sugar |
1/2 teaspoon almond extract |
2 to 3 tablespoons heavy whipping cream |
green and red food coloring, optional |
red-hot candies, colored sugar, cake mate snowflake decors and colored sprinkles |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the buttermilk and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate overnight or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets.
3. Bake at 350° for 6-7 minutes or until lightly browned. Remove to wire racks to cool.
4. For frosting, in a small bowl, combine the butter, confectioners' sugar, extract and enough cream to achieve spreading consistency. Add food coloring if desired. Decorate as desired with frosting and candies. Yield: about 8-1/2 dozen.
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