Kathleens Rolled Sugar Cutouts |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 36 |
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This was a friend's contribution to the 2008 Cookie Exchange…a crispy, flavorful rolled sugar cookie, frosted and decorated for the holidays. NOTE: Kathleen's sugar cookie cutouts are pictured in the top left of the platter - the green frosted stocking and the white frosted candy cane cookies. Ingredients:
cookies |
1/2 cup butter, softened |
1 cup sugar |
1 egg |
1/4 cup milk |
1/2 teaspoon vanilla |
21/4 cups flour |
2 teaspoons baking powder |
1/2 teaspoon ground mace |
1/2 teaspoon salt |
frosting |
1 pound powdered sugar (about 51/2 cups) |
1/4 teaspoon salt |
1/4 cup milk |
1 teaspoon vanilla |
1/3 cup butter, softened |
Directions:
1. Cream butter and sugar together well.
2. Add egg, milk and vanilla; beat well.
3. Mix together flour, baking powder, ground mace and salt; stir into creamed butter mixture.
4. Divide dough in half, cover and chill for 1 hour.
5. On lightly floured surface, roll each half of dough to 1/8” thickness for a thinner, crispier cookie, or 1/4” thickness for a thicker, softer cookie.
6. Cut into desired shapes with cookie cutters.
7. Place cookies on ungreased cookie sheet.
8. Bake at 375 for 7 to 8 minutes for thin cookies, or 10 to 12 minutes for thicker cookie, just until lightly browned on the bottoms.
9. Remove cookies from baking sheets and allow to cool completely before frosting and decorating.
10. To prepare frosting, mix all ingredients together and beat until smooth and spreadable, adding more milk if needed for desired consistency; may add food coloring, if desired.
11. Frost and decorate cookies.
12. Recipe makes 4 to 41/2 dozen thin cookies, or 3 dozen thicker cookies.
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