Over the years, this has been the cut-out cookie I've turned to the most. The dough doesn't need refrigerating before use. You can make it, cut them out, and bake the cookies without pause! The best party I ever had for my children when they were little was cooking decorating with friends. I baked the cookies ahead of time and on the day of the party, I set out bowls of colored icing, candies, decorations, sprinkling sugar, etc. Each child had their own tray on which to place their finished cookies. Yes, there was some mess but it was a happy crew especially when they presented their Christmas cookies to their mothers at the end of the day.
Easy Roll-Out Sugar Cookies
1 cup butter
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla
4 teaspoons baking powder
4 ½ cups all-purpose flour
Preheat oven to 400 degrees. In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Add baking powder and flour, mixing well. The dough will be stiff so you may have to blend the last bit by hand. Do not chill dough. Roll out a portion of dough to about 1/8-inch thick. Cut out desired shapes and bake on ungreased sheets for 5-8 minutes or until lightly browned. Remove from baking sheets immediately and cool before decorating.
Cookie Icing
2 cups confectioners' sugar
4 tablespoons milk
4 tablespoons light corn syrup
Mix sugar and milk thoroughly. Add corn syrup and incorporate well. Icing may be divided up and tinted according to your creativity. Colored sugar, sprinkles, bits of crushed candy cane, candied fruit or nuts can brighten up your cookies.
No comments:
Post a Comment