Friday, May 16, 2008

Country Cut-out Cookies

This is my favorite cut out sugar cookie recipe. It's so easy to roll and very forgiving. You can use extra flour without the cookies drying out. I don't bother chilling the dough, but it can be refrigerated if wrapped tightly first. We bake the cut out heart cookies at our bakery, Country Cupboard Cookies and also cute scalloped cookies frosted with pastel shades of buttercream frosting. Try them with pink, blue or mint green frosting.
Simply delicious!

Country Cut-out Cookies

1 pound softened Butter
2 cups sugar
2 whole eggs
1 TBL pure vanilla

1 Tablespoon Baking Powder
4 to 4 1/2 cup all-purpose flour
1 teaspoon salt
Cream butter & sugar. Add eggs & vanilla & mix well. Add dry ingredients gradually and mix until soft dough forms. May use more or less flour depending on humidity of day, etc. Roll out and cut out with desired cookie cutter. Use only enough flour to avoid sticking to table or to rolling pin.

Bake 8-10 minutes in 325- 350 degree oven.

Bake only until very light browned around edges. Frost and decorate with your favorite icing. Top if desired with sifted confectioners sugar.

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