Royal Icing
2 egg whites
3 cups powdered sugar
1 tbsp. lemon juice
1/4 tsp. salt
Combine the egg whites, sugar, lemon juice, and salt in a mixing bowl. Beat at high speed for several minutes, until the mixture holds soft peaks. If icing is too thick, add a little water. If too thin, add more sugar. Use food coloring to tint the icing. Paint it on and let it harden. For decorating, fill a pastry bag fitted with a fine point tube.
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Royal Icing #2
2 egg whites
2-1/4 cup icing sugar or powdered sugar
1/4 tsp cream of tartar
Beat egg whites and cream of tartar using an electric mixer till soft peaks form, continue beating slowly adding the icing/powdered sugar. the icing works best if beaten for 5-7 minutes
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Scottish Shortbread
1-1/4 cups flour
3 Tbsp. sugar
1/4 cup butter
In medium bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. From into ball and knead until smooth. For wedges, on ungreased cookie sheet, pat dough into 8" circle. Using your fingers, press to make a scalloped edges. With fork, prick dough deeply to make 16 pie-shaped wedges. Bake at 300ºF for 40-50 minutes or until edges are very lightly browned and center is set. Cut along perforations while warm. For strips or rounds, on lightly floured surface, pat dough 1/4" thick. Cut into 24 (2x1") strips with knife or into 24 rounds with 1-1/4" cookie cutter. Place on ungreased cookie sheet. Bake at 300ºF for about 30 minutes or until bottoms are lightly browned.
VARIATIONS:
Spiced Shortbread: Prepare as above, except substitute brown sugar for the sugar and stir 1/4 tsp. ground cinnamon, 1/4 tsp. ground ginger and 1/8 tsp. ground cloves into the flour mixture.
Lemon-Poppy Seed Shortbread: Prepare as above except stir 1 Tbsp. poppy seed into flour mixture and add 1 tsp. finely shredded lemon peel with the butter.
Butter Pecan Shortbread: Prepare as above except substitute brown sugar for the sugar and stir 2 Tbsp. finely chopped pecans into the flour mixture. After cutting in butter, sprinkle mixture with 1/4 tsp. vanilla and knead until smooth.
Oatmeal Shortbread: Prepare as above, except reduce flour to 1 cup and stir 1/3 cup quick-cooking rolled oats into flour mixture.
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Scottish Shortbread #2
from The 1940's Good Housekeeping cookbook
2 cups all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 cup soft butter
1/2 cup powdered sugar
Mix sugar and butter. Add flour. Mix and chill. Roll dough 1/4" thick and cut into squares. Bake at 350ºF for 20-25 minutes.
NOTE: Sometimes I mix nuts into the dough and make into balls and bake. Shake in a bag of powdered sugar while hot.
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Sherry's Spicy Cut-Outs
From Gooseberry Patch: A Pinch of This, A Dash of That
Terri Vanden Bosch, Rock Valley, IA
1 cup margarine
1 cup sugar
1/2 cup brown sugar, packed
1 egg
1/4 cup molasses
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
3 cups flour
1 cup quick cooking oatmeal
Cream margarine and sugars. Add egg and molasses and beat until fluffy. Sift together dry ingredients and add gradually to creamed mixture. Stir in oatmeal. Roll out to 1/8” thickness on a board sprinkled with powdered sugar. Cut out with cookie cutters. Bake at 350ºF. on slightly greased cookie sheet for 7-10 minutes. Cool one minute before removing. Frost as desired.
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Shortbread
1 cup butter
1/4 cup superfine granulated sugar
1 tsp. vanilla
2-1/4 cups sifted flour
In large bowl, beat butter with sugar until light and fluffy. Beat in vanilla. Stir in flour, one third at a time, blending well to make a stiff dough. Knead 10-15 minutes or until smooth. Chill several hours or overnight, until firm enough to handle. On lightly floured surface, roll or pat out dough, one quarter at a time, to 1/4" thickness. Cut into small rounds with 1-1/4" cutter. Place 1" apart on large cookie sheet. Reroll and cut out all trimmings. Bake at 325ºF for 20 minutes or until firm but not brown. Remove from cookie sheet to wire racks to cool. Makes 5 dozen.
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Shortbread Biscuits
1 cup butter
1 cup powdered sugar
1 cup cornstarch
1-1/2 cup flour
pinch of salt
Cream butter and sugar until light and fluffy. Add flour, cornstarch and salt; mix well. Turn out onto lightly floured board. Knead lightly. Divide in half. Shape each half into a roll 1-1/2" wide by 6" long. Wrap in plastic wrap and refrigerate 1 hour or until firm. Cut into 1/4" slices. Place on cookie sheets. Bake at 350ºF. for 10-15 minutes or until done. Makes 3 dozen.
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Shortbread Cut-Outs
1-1/2 cup unsalted butter at room temperature
1 cup sugar (plus extra for sprinkling)
1 tsp. pure vanilla extract
3-1/2 cup all purpose flour
1/4 tsp. salt
1-1/2 cup small diced pecans, optional
Preheat oven to 350ºF. In a bowl mix butter an 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, add them to the butter and sugar mixture. (add the pecans and mix on low speed until the dough starts to come together) Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll dough 1/2 thick and cut with cookie cutters. Place on ungreased baking sheet and sprinkle with sugar. Bake 20-25 minutes, until the edges begin to brown.
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Shortbread Girl Scout Cookies
1/2 cup butter-flavored shortening
1 cup powdered sugar
1/2 tsp. vanilla
1/4 tsp. salt
2 Tbsp. beaten egg
1/2 tsp. baking soda
2 Tbsp. buttermilk
1-1/2 cup all-purpose flour (plus an extra 1/4 cup reserved for rolling)
1/8 tsp. baking powder
In a large mixing bowl, cream together the shortening, sugar, vanilla, and salt with an electric mixer. Add the egg and beat mixture until it's fluffy. Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds. In another bowl, combine the flour and baking powder. Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated. Roll the dough into a ball, cover it with plastic wrap and then chill it for 1 hour. Preheat oven to 325ºF. Roll dough out on a well-floured surface to 1/8" thick and punch out cookies with a 1-1/2 to 2" cutter (a medium-size spice bottle lid works well). Arrange cookies on an ungreased cookie sheet. Bake for 12-15 minutes or until golden brown. Makes 60 cookies.
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Shortcake Cookies
1-1/4 cups flour
2 Tbsp. sugar
1 Tbsp. baking powder
pinch of salt
5 Tbsp. cold butter, chopped
1/2 cup milk
Preheat oven to 425ºF. Grease baking sheet. Sift flour, sugar, baking powder and salt into bowl. Rub in butter until mixture resembles coarse crumbs. Pour in milk; stir with fork to form soft dough. Roll out to 1/4" thick. Cut into 2-1/2" circles. Place on prepared baking sheet and bake 12 minutes, until golden. Serve hot or warm. Makes 8.
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Slice & Bake Butter Cookies
from Mom's Big Book of Baking
2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
3/4 cup sugar
1 large egg
2 tsp. vanilla
Combine flour, baking powder and salt in medium bowl. Combine butter and sugar in large mixing bowl and cream together with electric mixer on medium-high speed until fluffy, 2-3 minutes. Add egg and vanilla and beat until smooth. Stir in flour mixture until just incorporated. Divide dough into two portions. Turn one portion onto a piece of waxed paper and shape it, rolling it inside the paper, into a log about 10” long and 1-1/2” in diameter. Wrap dough in plastic and refrigerate at least 2 hour or for up to 24 hours. Repeat with remaining dough. (Dough logs may be wrapped in plastic and frozen for up to month. Defrost dough in refrigerator overnight and slice it). Preheat oven to 350ºF. Slice dough into 1/3” thick rounds. Place on ungreased baking sheets at least 2” apart. Bake until pale golden around edges but still soft on top, 13-15 minutes. Let stand on baking sheet 5 minutes, then remove to wire rack to cool completely. Cookies will keep in airtight container for 2-3 days. Makes about 5 dozen.
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Snowman Cookies
12 oz vanilla flavored candy coating
1 (1-lb) pkg. peanut butter-filled sandwich cookies (peanut shaped)
miniature chocolate chips
fruit roll ups
pretzel sticks
In a small saucepan (or microwave), melt candy coating Line cookie sheets with waxed paper. Holding cookie with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off. Lay flat, coated side up, on waxed paper-lined cookie sheets. Place 2 chocolate chips in coating to form eyes, use pretzel sticks for arms, and cut from the fruit roll up a hat and scarf.
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Soft Sour Cream Sugar Cookies
2 cups sugar
2/3 cup butter
2-3 eggs
1 tsp. vanilla or lemon extract
1 cup sour cream
5 cup flour, sifted
2 tsp. baking powder
1 tsp. baking soda
1-1/2 tsp. salt
Cream together the sugar, butter, eggs and vanilla. Then add the sour cream, flour, baking powder, baking soda and salt. Mix thoroughly. Roll out on a floured, sugared paper. Cut into desired shapes. Bake at 400ºF. for 7-10 minutes.
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Soft Sugar Cookies
1-1/2 cups sugar
1 cup butter, softened
2 eggs
1 tsp. vanilla
2 tsp. grated orange peel
4-1/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
decorator sugars
In large mixer bowl combine sugar and butter. Beat at medium speed, scraping bowl often, until creamy. Add eggs, vanilla and orange peel; continue beating until well mixed. In medium bowl combine flour, baking powder, baking soda and salt. Reduce speed to low. Beat, adding flour mixture alternately with sour cream and scraping bowl often, until well mixed, 2 to 3 minutes. Divide dough into thirds; wrap in plastic food wrap. Refrigerate at least 2 hours. Heat oven to 400ºF. On lightly floured surface, roll out one portion at a time (keep remaining dough refrigerated), to 1/4" thickness. Cut with 3" cookie cutters. Place 1" apart on baking sheets. Sprinkle cookies with decorator sugars or bake plain. Bake 6-9 minutes or until edges are lightly browned. Makes 3 dozen.
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Sour Cream Cut-Outs
1/2 cup butter (NOT margarine)
1/3 cup shortening
1 cup granulated sugar
1/3 cup dairy sour cream
1 egg
1 tsp. vanilla
1 tsp. finely shredded lemon peel, optional
3/4 tsp. baking powder
1/2 tsp. ground mace
1/4 tsp. baking soda
dash salt
2-1/2 cup flour
Decorator Frosting, below, optional
Confectioner’s Icing, below, optional
Decorative candies or sprinkles, optional
In large bowl, beat butter and shortening with electric mixer on medium to high speed about 30 seconds or until softened. Add sugar, sour cream, egg, vanilla, lemon peel, baking powder, mace, baking soda and salt. Beat until thoroughly combined. Beat in as much of the flour as you can with the mixer. Use wooden spoon to stir in any remaining flour. Divide dough in half. Cover and chill dough 1-2 hours or until easy to handle. On well-floured pastry cloth, roll each half of dough (keep remaining portion chilled) to 1/8 to 1/4” thickness. Using 2-3” cookie cutters dipped in flour, cut dough into desired shapes. Use wide spatula to place cookies 1” apart on ungreased cookie sheet. Bake 7-8 minutes at 375ºF. or until edges are firm and bottoms are very light brown. Remove cookies from cookie sheet; cool on wire racks. If desired, decorate with Decorator Frosting, Confectioner’s Frosting and assorted decorative candies. Let frosting dry. Makes 4 dozen.
Decorator Frosting: In large bowl, beat 2/3 cup butter with electric mixer on medium speed 30 seconds or until softened. Gradually add 4 cups sifted powdered sugar, beating well. Beat in 2 Tbsp. milk, lemon juice or orange juice, and 1 tsp. vanilla. Frosting will be thick but easy to pipe.
Confectioner’s Frosting: In medium bowl, stir together 3 cups sifted powdered sugar and 1 Tbsp. lemon juice or orange juice or other flavorings, such as 1-1/2 tsp. vanilla, 1 tsp. maple flavoring or 1/2 tsp. peppermint extract. Add enough milk to make icing that is easy to spread or drizzle.
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Sour Cream Spice Knots
2-3/4 cup flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 Tbsp. sugar
1/4 tsp. ground cinnamon
1/4 cup butter
1 cup sugar
1 egg
1/4 tsp. vanilla
1/4 cup sour cream
Combine flour, baking soda, salt and nutmeg. In small bowl, combine 2 Tbsp. sugar and the cinnamon; set aside. In large mixer bowl, beat butter and remaining 1 cup sugar until fluffy. Add egg and vanilla; beat well. Add flour mixture and sour cream alternately, beating until well mixed. Divide dough in half. Cover and chill at least 2 hours or until easy to handle. Roll dough 1/8" thick. Cut into rings with a 2-1/4" doughnut cutter. Twist rings once to form figure eights. Place 2" apart on ungreased cookie sheet. Sprinkle with cinnamon-sugar mixture. Bake at 350ºF oven for 6-8 minutes or until done. Remove and cool. Makes 5 dozen.
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Specuchen (Spicy Cut-Out Cookies)
2-3 cups flour
2 tsp. cinnamon
1/3 tsp. nutmeg
1/3 tsp. ground cloves
1 cup butter
1 cup dark brown sugar
2 Tbsp. milk
1/4 tsp. baking soda
1/4 cup chopped nuts, optional
Sift 2 cups of the flour with the spices. Set aside. Cream butter. Add sugar and mix well. Add milk then sifted mixture plus enough additional flour to make a firm dough. Knead dough well to be sure all ingredients are mixed. Divide dough into two parts, wrap tightly, and refrigerate at least overnight. (It will keep up to 2 weeks.) Heat oven to 375º F. Dust flour onto pastry cloth or wax paper and roll out dough thin, to approximately 1/8 inch. Cut into desired shapes. Sprinkle unbaked cookies with a mixture of 1/4 cup granulated sugar and 1/2 tsp. cinnamon. Place on ungreased cookie sheets and bake until light brown around edges, 10-15 minutes. Remove to racks and cool before storing. (The more thinly the cookies are rolled, the more easily they burn, so watch carefully the last 3 or 4 minutes.) Makes 4 dozen.
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Spice Cookie Cut-Outs
4 cups flour
1-1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1/2 tsp. salt
1-1/2 cups butter at room temp
1 cup sugar
1 large egg
1 tsp. vanilla extract
Mix flour and spices. In a large bowl beat butter and sugar until pale and fluffy. Beat in egg and vanilla. With mixer on low gradually add flour mixture until blended. Shape into 3 balls. Flatten each to a 1" thick round. Wrap and chill 1 hour or until firm enough to roll. Heat oven to 375ºF. On lightly floured surface roll out 1/3 of dough to 1/4" thickness. Cut into desired shapes, place 1" apart on ungreased cookies sheet, bake for 12 min. until bottoms and edges are just brown. Cool completely and decorate as desired
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Spicebox Cookies
2 cups Basic Cookie Mix, below
1 egg
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp. vanilla
1/2 cup chopped nuts
In medium bowl, combine cookie mix, egg, baking soda, cinnamon, cloves, allspice and vanilla; mix well. Stir in chopped nuts. Shape into long, 2" diameter roll. Cover with plastic wrap and refrigerate 3-4 hours or overnight. Preheat oven to 375ºF. Lightly grease baking sheets. Cut roll into 1/8" slices and place on prepared baking sheets. Bake 8-10 minutes, until edges are golden brown. Cool on wire racks. Makes about 2-1/2 dozen.
Basic Cookie Mix & Variations
8 cups all-purpose flour
2-1/2 cups granulated sugar
2 cups packed brown sugar
4 tsp. salt
1-1/2 tsp. baking soda
3 cups solid vegetable shortening
In large bowl, combine flour, sugars, salt and baking soda until well blended. With pastry blender, cut in shortening until evenly distributed. Put in large airtight container and label. Store in cool, dry place. Use within 10-12 weeks. makes about 16 cups of Basic Cookie Mix.
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Spicy Cookies
3/4 cup butter
2/3 cup powdered sugar
2 Tbsp. light molasses
1 egg
2 cups flour
2 tsp. ground cardamon
1-1/2 tsp. ground cinnamon
1 tsp. baking soda
Thin Glaze, below
Cocoa
Heat oven to 325ºF. Grease cookie sheet. Mix margarine, powered sugar, molasses and egg in large bowl. Stir in flour, cardamon and baking soda . Roll one-third of dough at a time 1/8" thick on lightly floured surface. Shape into any shape you want. Bake 7-9 minutes or until lightly brown. Cool completely on wire rack. Decorate with Thin Glaze as directed.
Thin Glaze: Mix 3/4 cup powdered sugar and 1 Tbsp. + 1/2 tsp. hot water until smooth. If glaze becomes too stiff, add additional hot water, 1/2 tsp. at a time.
Spritsar (Swedish Spritz Cookies)
1 cup butter
2/3 cup sugar
1 egg beaten
1/2 tsp. each almond and vanilla extracts
2-1/4 flour
1 tsp. baking powder
Cream butter until very light. Gradually add sugar, beating well. Add egg and flavorings. Mix flour and baking powder. Add gradually to creamed mixture: mix well. Shape cookies with cookie press on ungreased cookie sheet. Bake in 400ºF. oven for 7-10 minutes. Decorate cooled cookies, using colored frosting, or use any other decorating stuff you like, sprinkles etc. Makes about 6 dozen.
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Stained Glass Cookies
1 cup butter or margerine softened
1 1/2 cup powdered sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 cup flour
1 tsp. baking soda
1 tsp. cream of tartar
5 food colors of your choice
Mix thoroughly butter, powdered sugar, egg and flavorings. Blend in flour, baking soda and cream of tartar. Divide dough in half. Color portions divided with your choice of food coloring. Cover dough; chill 2-3 hours. Heat oven to 375ºF. Roll plain half of dough 1/8” thick on lightly floured surface. Use your choice of cookie cutters. Place on baking sheet. Roll colored doughs 1/8” thick also. Cut out different shapes to fit on top of plain dough cut outs. An alternative is to use sprinkles, or frost the cookies when they are done baking and are cooled. Bake cookies 7-8 minutes, or until golden brown around edges. Makes 2 dozen.
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Starlight Mint Sandwich Cookies
1 cup sugar
1 cup butter, softened
2 egg yolks
1-1/4 tsp. vanilla
1/4 tsp. peppermint extract
2-1/4 cups flour
1/4 cup finely crushed starlight mint candies
1/4 tsp. salt
6 oz semisweet baking chocolate, melted
crushed starlight mint candies for garnish
In large mixer bowl combine butter and sugar. Beat at medium speed, scraping bowl often, until well mixed. Add egg yolks, vanilla and peppermint extract. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Add flour, 1/4 cup crushed candies and salt. Continue beating, scraping bowl often, until well mixed. Divide dough in half. Wrap in plastic food wrap; refrigerate at least 1 hour. Heat oven to 350ºF. On lightly floured surface roll out dough, half at a time (keep remaining dough refrigerated), to 1/8" thickness. Cut into shapes with 1-1/4" cookie cutters. Place 1" apart on greased baking sheets. Bake 6-10 minutes or until edges are lightly browned. Let stand 1 minute; remove from baking sheets. Cool completely. To assemble cookies spread about 1 tsp. melted chocolate on bottom of one cookie; top with bottom of another cookie. Repeat to assemble all cookies. Decorate as desired by rolling edges in melted chocolate, then crushed candies; dipping half of sandwich cookie in melted chocolate; drizzling top with melted chocolate, then sprinkling with crushed candies. Place on waxed paper; let stand 1 hour to set. Makes 2-1/4 dozen.
NOTE: If desired, cut out cookies using 2-1/4" cookie cutters. To assemble cookies spread about 2 tsp. melted chocolate on bottom of one cookie; top with bottom of another cookie. Makes 1-1/4 dozen cookies.
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Sugar Cookie Icing
from Joan
I use a regular buttercream recipe (that standard powdered sugar, vanilla, butter, milk recipe you see all over.) The trick is to melt the butter and then mix with the other ingredients. It will spread easily and set up nicely when the butter "sets" again.
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Sugar Cut-Outs
1 cup butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla extract
1/4 tsp. salt
2-1/2 cups flour
Beat butter in mixer bowl until light. Gradually beat in sugar until mixture is light and fluffy. Add egg, vanilla and salt; beat until blended. Add flour and beat until just combined. Divide dough into quarters. Wrap and refrigerate 4 hours or overnight. Preheat oven to 350ºF. Grease cookie sheets. Between two sheets of floured waxed paper, roll one dough quarter 1/8" thick. (Keep remaining dough refrigerated.) Cut with 2-3" cookie cutters into desired shapes. Bake 10-12 minutes, until edges are golden. Cool on wire racks. Repeat with remaining dough, decorate as desired. Makes 4 dozen 3" cookies or 8 dozen 2" cookies.
VARIATIONS:
Sugar Pinwheels: Reduce butter to 1/2 cup. Beat 4 oz. cream cheese, softened, with butter. Cut rolled dough with pastry wheel into 2-1/4" squares. Transfer to cookie sheet. (If dough becomes too soft, chill a few minutes.) For each square, make 1" diagonal cut at each corner. Place half tsp. premium raspberry jam in center. Lift every other corner tip and fold into center to make pinwheel. Chill. Sprinkle with powdered sugar. Bake 6-7 minutes. Makes 7 dozen.
Chocolate Mint Trees: Reduce flour to 2-1/4 cups. Add 1/3 cup unsweetened cocoa to dry ingredients. Cut rolled dough with 3" tree-shaped cutter. Meanwhile, tint 1 cup Decorative Icing (below) with green food coloring and flavor with 1/8 tsp. peppermint extract. Ice cooled cookies and decorate as desired. Makes 4 dozen.
Lemon-Poppy Seed Stars: Add 1-1/2 tsp. grated lemon peel to butter-sugar mixture and 2 tsp. poppy seeds to dry ingredients. Cut rolled dough with 2-3/4" star-shaped cutter. Bake as directed. Dip edges in lightly beaten egg white, then in colored sugar. Makes 7 dozen.
Cranberry Hearts: Cut rolled dough with 3-1/2" heart-shaped cutter. Cut out centers of half the unbaked cookies with 2" heart-shaped cutter. Chill all heart cookies on cookie sheets until firm. Meanwhile, heat 1-1/3 cups cranberries, 1/2 cup sugar and 2 Tbsp. water to boiling in medium saucepan over medium heat. Simmer until berries pop, 3 minutes; cool. Puree in blender. Spoon 1 level measuring teaspoon filling on center of each uncut heart. Brush edges with water. Top each with 1 cut-out heart, pressing edges to seal. Bake 12-15 minutes, until golden. Decorate if desired. Makes 2 dozen.
Decorative Icing: Combine 2 cups powdered sugar, 1 large egg white and 1 Tbsp. water in mixer bowl. Beat until smooth and thickened, 3-5 minutes. Tint icing with paste or liquid food coloring as desired. Makes 1-1/2 cups.
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Swedish Butter Cookies
Another of our Christmas favorites! I found the recipe in an old Grange cookbook.
1 cup softened butter
1/2 cup sugar
1 tsp. vanilla extract
2 to 2-1/4 cups flour
coarse colored sugar
Cream butter well. Add sugar and vanilla; mix well. Blend in enough flour to make a stiff batter that holds together. Shape into rolls about 1-1/2" in diameter. Roll in colored sugar. Chill several hours or overnight. Cut into 1/4" thick slices and place on ungreased cookie sheets. Bake at 375ºF for 6-8 minutes or until very lightly browned on bottoms. Watch these carefully, as they can look "raw" one minute and burned the next! Makes about 3 dozen.
NOTE: Be sure to use clean, dry and cold cookie sheets for each batch of these cookies, or the cookies will spread way too much!
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Tea-Time Sandwich Cookies
Cookies:
2 cups flour
1 cup butter, softened
1/3 cup whipping cream
sugar
Filling:
3/4 cup powdered sugar
1/4 cup butter, softened
1-3 tsp. milk
1 tsp. vanilla or almond extract
food coloring, optional
In small mixer bowl, combine all cookie ingredients except sugar. Beat at low speed, scraping bowl often, until well mixed, 2-3 minutes. Divide dough into thirds. Wrap in plastic food wrap; refrigerate at least 2 hours. Heat oven to 375ºF. On well-floured surface, roll out dough, one third at a time, to 1/8" thickness. Cut with 1-1/2" round cookie cutter. Dip both sides of each cookie in sugar. Place 1" apart on cookie sheets; prick all over with fork. Bake 6-9 minutes or until slightly puffy but not brown. Cool slightly; carefully remove from cookie sheets. Cool completely. In small mixer bowl, combine all filling ingredients; beat at medium speed, scraping bowl often, until smooth, 1-2 minutes. If desired, color filling. Carefully put cookies together in pairs with scant 1/4 tsp. filling for each sandwich. Makes 4-1/2 dozen.
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Tennessee Tea Cakes
1 cup butter or margarine
5 to 6 cups flour
2 Tbsp. vanilla
1 Tbsp. baking soda
1 cup buttermilk
3 eggs
2 cups sugar
Cream butter, sugar, and eggs. Add soda, buttermilk and vanilla. Stir in flour, (enough to make dough that handles easily and rolls well.) Roll out and cut into cookies. Sprinkle with sugar. Bake at 400ºF. for 15 minutes. Makes 3 dozen large cookies.
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Thin Mint Girl Scout Cookies
from topsecretrecipes.com
three 10-ounce bags nestle mint chocolate morsels
6 Tbsp. shortening
108 chocolate wafers, below
Combine mint chocolate chips with shortening in a large microwave safe glass or ceramic bowl. Heat on 50% power for 2 minutes, stir (with a plastic or wooden spoon), then heat for an additional minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30 second intervals until smooth. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm. Makes 108 cookies.
NOTE: This recipe was designed to use all of the chocolate cookie wafers from the Top Secret Recipes improved version of Nabisco Oreos. However, if you only want to make the equivalent of one box of thin mints, or 36 cookies, simply reduce the ingredients to 1/3 of what's listed. In other words, one bag of mint chocolate chips and 2 Tbsp. of shortening will cover 36 chocolate wafers.
Chocolate Wafers for above
18-1/4 ounce pkg. Betty Crocker chocolate fudge cake mix
3 Tbsp. shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 Tbsp. water
2 Tbsp. brown paste food coloring, optional*
Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours. Preheat oven to 350ºF. On a lightly floured surface roll out a portion of the dough to just under one 16th of an" thick. To cut, use a lid from a spice container with a 1-1/2" diameter (schilling brand is good). Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray. Bake for 10 minutes. Remove wafers from the oven and cool completely. Makes 108-116 wafers
NOTE: *This is an optional step to help recreate the color of the original cookie. If you do not use the paste food coloring be sure to change the amount of water added to the wafer cookies from 3 Tbsp. to 1/4 cup. The food coloring gives the cookies the dark brown, almost black color. The coloring can be found with cake decorating supplies at art supply and craft stores.
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Tinted Decorator's Frosting
1 cup powdered sugar
3 to 5 tsp. water
Food colors, if desired
Mix powdered sugar and enough water to make a frosting that can be easily drizzled or used in a decorating bag yet hold its shape. Tint desired color with food color.
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Traditional Sugar Cookies
3 cups flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. grated nutmeg
1/2 cup butter
1 cup sugar
1/2 tsp. vanilla
1 egg
1/2 cup milk
colored or raw sugar for sprinkling
Sift flour, baking soda, baking powder and nutmeg into small bowl; set aside. With electric mixer, cream together butter, granulated sugar and vanilla until light and fluffy. Add egg; beat to mix well. Add flour mixture alternately with milk to make soft dough. Wrap in plastic wrap and chill at least 30 minutes. Preheat oven to 350ºF. Roll out on lightly floured surface to 1/8" thick. Cut into rounds or other shapes with floured cookie cutters. Transfer to ungreased baking sheets. Sprinkle with colored or raw sugar. Bake 10-12 minutes, until golden brown. Cool on wire rack. Makes 3 dozen.
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Ultimate Butter Cookies
1 cup unsalted butter, softened
1/2 cup sugar
1/2 tsp. salt
1 large egg yolk
2-1/4 cups all-purpose flour
Red and green decorator sugar
Cream butter with sugar, salt and egg yolk until smooth with an electric mixer. Gradually beat in flour. Wrap dough in plastic wrap; refrigerate 1 hour or up to 2 days. During this time, the flavors blend and develop, bringing out the butter flavor of the dough. Preheat oven to 350ºF. Roll out dough on lightly floured surface to 1/8" thickness. Cut into desired shapes using holiday cookie cutters. Place on lightly greased cookie sheets. Sprinkle with decorator sugar. Bake for 12 to 15 minutes. Makes 3-1/2 dozen cookies.
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Vanilla Cookies
1 cup unsalted butter
1 cup sugar
1 egg
2-1/2 tsp. vanilla
1/2 tsp. cardamom
1/2 tsp. salt
2-1/2 cup flour
Preheat oven to 375ºF. combine butter and sugar on high. beat in egg, vanilla, cardamom, and salt. With a spoon stir in the flour until well mixed. Press cookies onto ungreased baking sheets. Bake 10 minutes. Sprinkle with vanilla sugar if desired. Makes 3 dozen.
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Vanilla Cookies #2
1/2 cup shortening
1 cup sugar
2 eggs, lightly beaten
1 Tbsp. cream
1 tsp. vanilla extract
2-1/4 cups sifted all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
Cream shortening and sugar thoroughly. Add eggs, cream and vanilla extract. Sift dry ingredients and add to creamed mixture, and mix well. Fill your cookie press and form cookies on ungreased cookie sheet. Bake 8-10 minutes at 375ºF. Makes 4 dozen.
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Viennese Christmas Trees
from Kathy
1-1/4 cups unsalted butter, room temperature
2/3 cup granulated sugar
2 cups unbleached all purpose flour
1 cup ground almonds
3/4 cup skinned toasted hazelnuts, ground
1 tsp. ground cinnamon
1 cup seedless raspberry jam
Powdered sugar for dusting
Cream butter and granulated sugar in a mixer bowl until light and fluffy. Using a wooden spoon, beat in the flour, almonds, hazelnuts, and cinnamon to make a slightly stiff dough. Wrap in plastic wrap and refrigerate at least 1 hour. Preheat oven to 350ºF. Lightly grease cookie sheets. Roll out the dough 1/8" thick on a lightly floured surface. Cut out 24 trees with a 2-1/2 to 3” tree shaped cookie cutter. Place the trees on the prepared cookies sheets. Cut out another 24 trees with the same cutter. Using a 1/4" round cutter (such as a plastic drinking straw), cut out a few holes in each of the second batch of trees. Place this batch on lightly greased cookie sheets. If there is any extra dough, roll it out, then cut out an even number of trees. Make holes in half of them. Bake both kinds of trees until lightly browned, 10 to 12 minutes. Remove to wire racks to cool completely. When the cookies have cooled, spread the solid trees with a thin layer of raspberry jam. Dust the trees with the holes with powdered sugar and place on the jam-coated trees. Makes 2-1/2 dozen cookies
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Viennese Walnut Cookies
1/2 cup butter
1/3 cup granulated sugar
1/4 tsp. salt
1 tsp. vanilla
1and 1/4 cup sifted flour
1 and 1/3 cups finely chopped walnuts
butter cream frosting
walnut halves for decorations
Cream butter, sugar, salt and vanilla together. Blend in flour and walnuts. Place a sheet of waxed paper or plastic wrap on the counter and using your hands shape the dough into a log about a foot long. Then wrap and refrigerate over night. Next day unwrap the dough and slice just like the slice and bake cookies you buy in the store. Bake on a foil lined ungreased baking sheet in a preheated 350ºF. oven for 10 to 12 minutes or until edges are lightly browned. Remove foil from cookie sheet and cool. Decorate with butter cream frosting and a walnut in the center when cool.
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Walnut Cut-Out Cookies
3-1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
14-oz. can sweetened condensed milk
3/4 cup butter, softened
2 eggs
1 Tbsp. vanilla
1-1/2 cups finely chopped walnuts
Combine flour, baking powder and salt. In large mixer bowl, beat milk, butter, eggs and vanilla until well blended. Add dry ingredients and walnuts; mix well. Chill 2 hours. On floured surface, knead dough to form a smooth ball. Divide into thirds. On well-floured surface, roll out each portion to 1/8" thickness. Cut with floured cookie cutter. Reroll as necessary to use all dough. Place 1" apart on greased baking sheets. Bake at 350ºF. 10-12 minutes or until lightly browned around edges. Do not overbake! Cool; frost and decorate as desired. Store loosely covered at room temperature. Makes 7 dozen 3" cookies.
Chocolate Cookies: Decrease flour to 3 cups. Add 1/4 cup unsweetened cocoa. Proceed as above.
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Wendy's Vienna Jam-Filled Cookies
2 cups flour
1 tsp. baking powder
1 cup butter, softened
3/4 cup sugar
1 cup ground blanched almonds
6 oz. semisweet chocolate chips
1/2 cup raspberry jam
1/2 cup finely chopped almonds
1 tsp. lemon juice
In medium bowl, combine flour and baking powder; set aside. In large bowl, cream butter and sugar until light and fluffy. Beat in ground almonds and lemon juice. Gradually stir in flour mixture just until dough is smooth and form ball. Shape into two 2" diameter rolls. With sharp, thin serrated knife, using a sawing motion, slice 3/16" thick cookies. Place 1" apart on ungreased cookie sheet and bake at 375ºF. for 10 minutes until golden brown at edges. Let cool. Melt chocolate chips in double boiler. Spread half the cookies with jam and top each with plain cookie. Spread with a circle of melted chocolate. Sprinkle with chopped almonds. Yields: 3 dozen.
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White & Dark Chocolate Layered Cookies
2-1/2 cups flour
1-1/4 cups sugar
1 cup butter, softened
1 egg
1/4 tsp. salt
2 tsp. vanilla
3 oz. white chocolate, melted
3 oz. semisweet chocolate, melted
In large mixer bowl, combine all ingredients except chocolates. Beat at low speed, scraping bowl often, until well mixed, 12 minutes. Remove half of dough; set aside. Add melted white chocolate to dough in bowl; beat at low speed until well mixed, 1-2 minutes. Remove dough from place; place on 12" piece of waxed paper. Place reserved half of dough in mixer bowl; add melted semisweet chocolate. Beat at low speed until well mixed, 1-2 minutes. Place dough on 12" piece of waxed paper. Shape each piece of dough into 5" square; wrap in plastic food wrap. Freeze 1 hour or refrigerate at least 2 hours or until firm. Cut each 5" square into quarters, forming 2-1/2" squares. On lightly floured pieces of 15" waxed paper, roll out each quarter to equal 10x4" rectangle. Place all 8 pieces of waxed paper with dough on top of each other on a cookie sheet; cover with plastic food wrap. Freeze 15 minutes or refrigerate at least 1 hour. Place one piece of waxed paper with dough on counter. Brush dough surface lightly with water. Flip alternating color of rolled-out dough on top of wet dough; remove waxed paper. Press lightly to seal dough together. Continue stacking dough, alternating colors and brushing dough lightly with water, until all 8 pieces of dough are stacked as evenly as possible. Cover with plastic food wrap; freeze 15 minutes or refrigerate at least 1 hour. Heat oven to 375ºF. Unwrap dough. With sharp knife, trim off ends of dough stack to make it even. Using a ruler, mark dough every 1/4". Cut 1/4" slices of dough; trim uneven ends, reserving all scraps of trimmed dough. Cut each cookie strip in half. Using spatula, place on cookie sheets. Bake 8-10 minutes or until edges are very lightly browned. DO NOT overbake. Let stand 1 minute; remove from cookie sheet. Press together reserved scraps to make marbleized dough. On lightly floured surface roll out dough to 1/4" thickness. Cut with 2" cookie cutters. Bake as directed above. Makes 6 dozen.
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Wishing Cookies
3-1/4 cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 cup butter
1-1/4 cups sugar
1 egg
2 Tbsp. molasses
1 Tbsp. water
1/4 tsp. grated orange or lemon peel
Lace Icing, below
Stir together flour, baking soda, cinnamon, ginger and nutmeg. In large mixer bowl, beat butter and sugar until fluffy. Add egg, molasses, water and peel; beat well. Gradually add flour mixture, beating until well mixed. Cover and chill about 2 hours. Roll dough 1/8" thick. Cut with cookie cutters into stars. Place on ungreased cookie sheet. Bake at 375ºF about 8 minutes or until done. With decorating bag and writing tip, pipe on a design with Lace Icing. Makes 8 dozen.
Lace Icing: Stir together 2 cups sifted powdered sugar, 1/4 tsp. vanilla and enough light cream or milk (about 2 Tbsp.) to make icing of piping consistency. If desired, tint with a few drops of food coloring.
NOTE: Place a cookie in the palm of your hand. Press in the center with one finger of your other hand. If the cookie breaks into three pieces and you can eat all three without saying a word, you get to make a wish!
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