How to Make Cut-out Cookies the Easy Way
Posted: Friday, January 08, 2010
by Verna Mull
Usually, I have experienced a real mess when I have tried to roll out cut-out cookies. You must roll out on a floured board to be able to safely transport them from rolling out, to a baking sheet, or at least that is what most recipes state. Well, I have experimented throught the years, searching for an easier way, with better results. i have noticed that the more times you must roll the dough, the harder the cookies become, because the dough gets stiffer and stiffer. Now, most times that I make cut out cookiesw is for a special occasion, or for a gift to someone, and I do not choose to give them the cookies that have picked up so much flour. Well, I am going to give you a solution. Once I discovered this, I not only use the sugar cookie recipe for just shaped "cut outs" but for filled cookies as well.
I will share my recipe with you, as this one is tried and true.
Cut-out Sugar Cookies
CREAM : 3 cups powdered sugar
2cups butter-flavored Crisco (May use 1/2 butter if you like the true flavor)
ADD: 2large eggs
2 teaspoons vanilla
1 teaspoon almond extract
SIFT----- 5 cups (unsifted flour)
2 teaspoons soda
2 teaspoons cream of tartar.
Mix all of the ingredients together with a mixer. Chill for about an hour before rolling out. Bake at 350 degrees, 8-12 minutes. This depends on the thickness of the cookie. Only bake them until very Light brown on the edges.
1. Now, Here is the Secret That I am Sharing
Tear off 2 large sheets of waxed paper and place a large chunk of dough on the one, and press down to form a smoother pile. Place the other sheet of paper over the top, and roll until the desired thickness. I usually roll them quite thin. (less than 1/4 inch, or 1/4 inch is not too bad.) Loosten and remove the top sheet. Lay it back down and flip the dough over (This is just to loosten somewhat, so that the cookies will remove easily) Remove the top paper, (after turning over) Have fun cutting out your different shapes. Remove each one with a THIN cookie spatula, to transfer to the pan. Add more dough to the scrap pieces, and start over again. The cookies will all remain the same consistency. I usually only roll about 3 times using the same 2 pieces. Use your own judgement on this. If the paper seems to be too hard to get the cookies off you will need to change papers.
2. Enjoy!
You are now ready to frost or serve.
3. Want Filled Cookies?
Grind raisons (two cups after they are ground)
ADD 2/3 sugar
2/3 cup water
Dash of salt
3 tablespoons butter
Cook the above until clear, and set aside. Use up to 1 teaspoon of filling depending on what sized circles you cut out. For the top of the filled cookie, pierce it with a fork, lay over the top of the filling and press down edges with your fingers, and bake.
These are really yummy! Give them a try. Any problems? Write me a line at pvmull400@hotmail.com
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Top-level comments on this article: (4 total)I didn't even know that sugar cookies were made with powdered sugar. Interesting! And great tip for rolling them out!
Oh, boy this how to stuff might get in into trouble, eh? Love the idea - my most wonderful time making cut out cookies was with a guy from Nigeria who had never made cut out cookies before - we had a blast! Marijo
Hey I am reading you in the reader's club this time! And gaining weight just reading this! they look yummy though.
Thanks for the comments. I hope that each of you will find a little time saver, or it least it was for me.
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