Best Rolled Butter Cookies
Cutout Cookies for the Holidays
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Holiday Recipes >> Best Rolled Cookies
It's
the holidays again, and time to dig out all those cool holiday cookie recipes.
On this page are different varieties of my favorite butter or sugar
cookies. Wrap some up for gifts, or enjoy for the Holiday season.
If you want cookie cutter cookies and don't have any cookie cutters, you can save the cutting edge off of Aluminum Foil boxes, and form your own shapes, or use empty cans with both ends cut out for cookie cutters. Try different sizes of cans.
Butter Cookie Tips: When I make Butter Cookies, I take 2 sheets of Saran wrap, split the dough in half and roll each half in a log shape in the wrap. They sort of look like the tube cookies Pillsbury sells.
Keep in the fridge. Just slice and bake as you need them. You can also separate and color the dough, and then you won't need icing.
For a party make a Star Christmas Tree Cookies. Also see my favorite Christmas Cookies
Sing some cute Christmas songs while you make cookies.
Holiday Cookies
1
cup butter or margarine softened (2 sticks)
1/2 cup sugar
1 egg
1
tablespoon vanilla
3 cups flour (sifted)
1/2 teaspoon baking powder
Cream butter and sugar together in mixing bowl until light and fluffy. Add
egg and vanilla; beat well.
Sift flour and baking powder together; Blend into
the creamed mixture. Cover and refrigerate for 1 hour.
Preheat oven to 425.
Roll out a small amount of dough to 1/8-inch thickness on lightly floured board
or pastry cloth. Keep remaining dough refrigerated until ready to use. Cut into
rounds with your holiday cookie cutters. Arrange one inch apart on ungreased baking
sheet. Bake for 5 to 7 minutes or until light golden brown. Cool on wire racks.
Recipe from 1983
Sparkly Cookie Stars
3
1/2 cups flour (unsifted)
1 T. baking powder
1/2 tsp. salt
1 (14oz) can
Eagle Brand Sweetened Condensed Milk
3/4 cup butter or margarine, softened
2
eggs
1 tablespoon vanilla or 2 tsp. almond or lemon extract
1 egg white,
slightly beaten
Red and Green colored sugars or colored sprinkles
In a small bowl combine flour, baking powder and salt. In a large mixing bowl,
beat sweetened condensed milk, margarine, eggs, and vanilla until well blended.
Add dry ingredients; mix well. Chill 2 hours.
Preheat oven to 350 F. On floured surface, knead dough to form a smooth ball. Divide into thirds. On a well-floured surface, roll out each portion to 1/8 inch thickness. Cut out with floured star cookie cutter. Reroll as necessary to use all dough. Place 1 inch apart on greased cookie sheets. Brush with egg white; sprinkle with sugar.
Bake 7 to 9 minutes or until lightly browned around the edges (do not overbake). Cool completely on wire racks. Store loosely covered at room temperature. Makes about 6 1/2 dozen cookies.
Note: If desired cut small stars from dough and place on
top of larger stars. Proceed as above.
Recipe from the 1992
Cookie Collection Cookbook
Grandmas Rolled Cookies
Just
like Grandma used to make!
1 cup butter or margarine
1 teaspoon
vanilla
1 1/2 cups sugar
3 eggs
3 1/2 cups sifted all purpose flour
2
teaspoons cream of tartar
1 teaspoon soda
1/2 teaspoon salt
Cream butter and vanilla. Add sugar gradually, creaming till light and fluffy. Add eggs, one at a time, beating after each. Sift dry ingredients together. Add gradually to creamed mixture. Chill thoroughly (3 to 4 hours) Roll on well-floured surface to 1/8 to 1/4 inch. Cut in desired shapes.
Want to hang cookies on a tree? Then make a hole with a toothpick near top of each cooky before baking.) Bake on ungreased cooky sheets in moderate 375 oven 6 to 8 minutes. Cool slightly on cooky sheet; remove to rack and finish cooling.
Decorate with colored sugar, decorations, or halved candied cherries before baking or when cool, glaze or pipe on confectioners' Icing. Makes about 8 dozen cookies. Decorator Icing
Note: Instead of butter or margarine you may use shortening
and increase salt to 1 teaspoon.
Recipe from 1963
Peanut Butter Cut Out Cookies
1
1/2 cups flour
3/4 teaspoon soda
1/8 teaspoon salt
1/2 cup (1 stick)
butter - softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup
brown sugar
1 large egg
Colored sugars (optional)
In a small bowl, combine flour, salt and baking soda; set aside. In a large bowl, beat margarine and peanut butter until well blended. Beat in sugars until blended. Beat in egg. Gradually beat in flour mixture till mixed. Divide dough into thirds. Wrap each portion; refrigerate until firm, about 3 hours.
Preheat oven to 350 F. Roll out dough, one third at a time, 1/4 inch thick on lightly floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased cookie sheets. If ddesired, sprinkle cookies with colored sugars. Bake 8 to 10 minutes or until lightly browned. Remove to wire racks to cool.
Santa Lollipop Cookies: Prepare cookie dough as above. Place lollipop sticks 3 inches apart on ungreased cookie sheets. Roll dough 1/8 inch thick. Cut out with 4 inch Santa cookie cutter; place over 1 end of each lollipop stick. Bake as above. Makes about 3 dozen cookies.
Wreath
Cookies: Prepare cookie dough as above. Roll dough 1/8 inch thick. Cut with
2 1/2 inch round cookie cutter with scalloped edge. Using 2/4 inch round cookie
cutter with scalloped edge, cut out center of cookies. Bake as above. Decorate
with red and green candied cherry pieces to form bows. Makes about 6 dozen cookies.
Recipe
from a 1992 Cookie Collection cookbook
Easy Butter Cookies and Cookie Icing
4 sticks (1 pound butter)
1 cup sugar
1
egg
4 cups flour
Mix butter and sugar. Add egg. Mix in flour. Use
cookie cutter to make into small cookies
Cook each batch at 375 degrees for
about 10 minutes (lightly brown) Let cookies cool slightly before icing
ICING:
1
stick butter
1 box powdered (confectionery) sugar
1 teaspoon vanilla
milk
(as needed)
Cream butter, add sugar and mix, Add vanilla, Add milk as needed
for spreadable consistency and ice the cookies
Cookie Cutouts
1
cup margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown
sugar
1 egg
1 tsp. vanilla extract
3 cups all purpose flour
1 tsp.
baking soda
Assorted Sunkist Fun Fruits
In a large bowl, with electric mixer, beat margarine with sugars until light and fluffy. Beat in egg and vanilla until smooth. Combine flour with baking soda. Gradually add to margarine mixture, blending well after each addition. Chill at least 2 hours.
Preheat oven to 375 F. On lightly floured board, roll dough 1/8 inch thick; cut into assorted shapes. Decorate with fun fruit snacks. Place on lightly greased cookie sheets; bake 8 to 9 minutes. Cool completely on wire racks. Decorate, if desired, with decorative icing. Makes about 4 1/2 dozen cookies.
For Spicy Cookie Cutouts, increase brown sugar to 3/4 cup and add 1 1/2 teaspoons ground cinnamon and 1 tsp. ginger to flour mixture.
For Chocolate Cookie Cutouts, decrease
flour to 2 3/4 cups, increase granulated sugar to 1 cup and add 1/2 cup unsweetened
cocoa powder to flour mixture.
Favorite recipe from Thomas J. Lipton Company
Roll Out Cookie Recipe
1 cup butter
1 cup sugar
1 lg. egg
1 tsp.
vanilla
3 cups flour
2 tsp. baking powder
Preheat oven to 400. In a large bowl, cream butter and sugar with a mixer. Beat in egg and vanilla. Add baking powder and flour 1 cup at a time, mixing after each addition. The dough will be stiff. Blend last flour in by hand. Do not chill dough. Divide it into 2 balls. On a floured surface, roll each ball in a circle about 12 inches in diameter and 1/8 inch thick. Dip cutters in flour before each use. Bake on ungreased cookie sheet on top rack of oven for 6 to 12 minutes, or until cookies are lightly browned.
Cream Cheese Cookie Cut Outs
1
cup butter, softened
1 8oz pkg cream cheese, softened
1 1/2 cups sugar
1
egg
1 tsp. vanilla
1/2 tsp. almond extract
3 1/2 cups flour
1 tsp.
baking powder
Almond Frosting,
and assorted candies and colored sugars for decoration (optional)
In a large bowl, beat butter and cream cheese until well combined. Add sugar; beat until fluffy. Add egg, vanilla and almond extract; beat well. In small bowl, combine flour and baking powder. Add dry ingredients to cream cheese mixture; beat until well mixed. Divide diough in half. Wrap each portion; refrigerate until easy to handle, about 1 1/2 hours.
Preheat oven to 375 F. Roll out dough, half at
a time, 1/8 inch thick on lightly floured surface. Cut out with desired cookie
cutters. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes
or until edges are lightly browned. Remove to wire racks; cool completely. Pipe
or spread on Almond Frosting onto cooled
cookies. Garnish with assorted candies and colored sugars, if desired. Makes about
7 dozen cookies.
Favorite Recipe from Wisconsin Milk Marketing Board 1992
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More Cookies Recipe to try!
Here's a recipe for Spritz cookies. It's for a cookie press.
This next recipe is called Log Cookies, they are chocolate and it also is used in a cookie press Here's part 2 of this recipe. It makes 70-80 cookies.
Here's a recipe for Rich Butter Cookies. I just got to try this one!
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