Never Fail Cutout Cookies Food

NO FAIL SUGAR COOKIES

Steps:

• Cream butter and sugar.
• Add eggs and vanilla.
• Mix dry ingredients and add to butter mixture.
• Mix well.
• Chill for 1 to 2 hours or see HINT below.
• Roll to desired thickness and cut into desired shapes.
• Bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges.
• HINT: Rolling out dough without the mess-rather than wait for the dough to chill, take freshly made dough and place a glob between two sheets of parchment paper.
• Roll it out to the desired thickness then place the dough with paper on a cookie sheet and pop it in the refrigerator.
• Continue rolling dough between paper until you have used it all.
• By the time you finish preparing the dough, the first batch will be chilled and ready to cut.
• Reroll left over dough and repeat the process.
• An added bonus is that you aren't adding any more flour to the cookies by rolling them out the old fashioned way.

OLD-FASHIONED CUTOUT COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Gradually add flour and mix well. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 3-in. cookie cutters dipped in flour. Sprinkle with additional sugar. , Place 1 in. apart on greased baking sheets. Reroll scraps if desired. Bake at 375° for 7-8 minutes or until edges are lightly browned. Remove to wire racks to cool.

HOLIDAY CUTOUT COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate, covered, overnight or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until edges are lightly brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat confectioners' sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired.

NO FAIL SUGAR COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter and sugar for 2 minutes on medium speed. Add eggs and vanilla. Mix until combined. Add the flour and baking powder. Mix until combined.
• Preheat oven to 350°F.
• Roll out dough on a floured surface (keep dough about 1/4" thick, or thicker if that's what you prefer). Use cookie cutters to cut into your desired shapes. Place on a parchment lined baking sheet.
• Place the baking sheet in the freeze for 10 minutes.
• Bake at 350°F for 10 minutes. Remove from oven and let cool on pan for 5 minutes. Transfer to a wire rack to cool completely before frosting. Can frost with royal icing, store-bought icing or homemade frosting.

GRANDMA'S SUGAR COOKIES

Steps:

• In a large bowl, cream the sugar, butter, vanilla and salt. Add eggs and mix well. Combine the flour, baking powder and baking soda; add to creamed mixture. Chill until firm, about 1 hour., On a floured surface, roll dough to 1/4-in. thickness. Cut shapes with cookie cutters; place on greased baking sheets. Bake at 375° for 7-12 minutes (depending on size) or until light golden brown. Remove to wire racks to cool completely., In a large bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.

OATMEAL ROLLOUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, oats, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. cookie cutter. Place 1 in. apart on greased baking sheets., Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter, cream cheese and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cookies. Decorate with colored sugar. Store in airtight containers in the refrigerator.

NO BAKE COOKIES- NEVER FAIL!

Steps:

• Mix together the sugar, milk, butter and cocoa.
• Heat over medium until the mixture comes to a full boil.
• Remove from heat, add peanut butter, vanilla and oatmeal, stir well.
• Drop by spoonfulls onto waxed paper.

DECORATED CHRISTMAS CUTOUT COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill until firm, 1 hour. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Cool completely on wire racks., Decorate cookies with frosting and colored sugars.