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Sugar Cookie Cutouts

by

Yield: Makes about 5 dozen.

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.

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

Instructions:

Cream butter and sugar together until light. Add milk and vanilla to get the proper consistency. (It should be stiff enough to hold its shape when pressed from a decorating bag.) Tint with coloring as desired. Makes about 2 cups.

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.
Updated Thursday, November 8th, 2007
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