Butter cookies are a festival masterpiece for a reason: They’re tasty, versatile, and prepare the outstanding organization for sugary-sweet frosting using the cookie blade of your option, roll this main dough into stars, Christmas trees, and more.
- 1 c. butter (no substitutions)
- 1/2 c. sugar
- 1 tbsp. vanilla extract
- 3 c. all-purpose flour
- 1/2 tsp. baking powder
- Several colored powdered sugars for decorating
- Decorative Frosting
Preheat oven to 350ºF. In a huge pot, with mixer at soft speed, whip butter, and sugar until stirred. Improve speed to big beat until light and creamy. Crush in flour and baking granulate almost until stirred.
Halve dough into four equal portions. Coat each piece with a plastic coat and refrigerate until associate sufficiently to roll about 1 hour.
On lightly floured texture, with floured wrapping pin, roll one piece of dough 1/8 inch thick. With floured 2- to 3-inch various cookie blades, cut dough into as several cookies as a feasible, coat, and chill decorations. Place cookies, 1 inch distant, on a huge ungreased cookie plate, spray cookies with colored sugar presently if you love, or frost with ornamental frosting after baking.
Bake cookies for 10-12 minutes, until lightly cooked. Transport cookies to wire shelf to chill. If you like, scrub colored sugar continuing on cookie plates onto a piece of waxed paper to utilize furthermore. Recite with persisting dough and trimmings.
When cookies are steady, prepare Ornamental Frosting if you like, and aim to adorn cookies as wished. Sprinkle some colored sugars as desired on frosting before it dries. Allow icing to dry completely for an hour. Store cookies in tightly covered container up to 2 weeks
Soft Christmas Cookies
Soft cut out sugar cookie that I have used for years. I love to sprinkle it with colored sugar before baking, or you could also try icing them when cool.
- 3 3/4 cups all-purpose flour
- One teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup margarine, softened
- 1 1/2 cups white sugar
- Two teaspoons vanilla extract
- Add all ingredients to list
Prep – 20 m
Cook – 8 m
Ready In – 3 hours
Sift flour, baking powder, and salt together; set aside in a big pot, cream together the margarine and sugar until glint and fluffy. Slowly mix in the elements until entirely consumed. Coat bread and chill for 2 hours.
Preheat oven to 400 grades F (200 degrees C). Large cookie plates. On a neat floured texture, roll out tiny fractions of refrigerated bread to 1/4 inch consistency. Cut out patterns using cookie blades.
Bake 6 to 8 moments in the preheated oven, or until perimeters are hardly brown. Eliminate from cookie plates to cool on wire shelves
Pecan Snowflake Cookies
Serve regular sugar cookies with these delicious pecan cookies like snowflakes.
- 1 c. Pecans
- 1 c. Sweet sugar, divided
- 1 c. (3 sticks) Unsalted cold butter, cut into small pieces
- 1 tsp. Pure vanilla extract
- 2 c. Full-purpose flour, spooned and diluted, and with more work to do
- 1/2 tsp. Kosher salt
- 1/2 tsp. Cinnamon
In the food processor, pulse pecans and 3/4 cup sugar until finely ground, 10 to 12 times. Add butter and vanilla. Pulse until smooth, 14 to 16 times. Add flour, salt, and cinnamon. Process until combined, 15 to 20 seconds. Roll between parchment papers to 1/4-inch thick. Cool until firm, about 30 minutes or up to 2 days.
Preheat the oven to 350 ° F. Apply two baking sheets with parchment paper.
Using a floured snowflake-shaped cookie cutter, cut out cookies and place on prepared baking sheets, spacing about 1/4 inch apart. Bake it for 7-10 minutes until the edges are lightly golden brown, high on baking sheets on wire racks.
Dust with remaining 1/4 cup sweet sugar.