Tuesday, September 4, 2012

BUTTER CUTOUT COOKIES AND ICING FOR DECORATING

COOKIES:
1 1/2 cups powdered sugar
2 sticks butter or margarine (1 each works great)
1 egg
1 tsp vanilla extract
2 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar

In mixer bowl, beat the powdered sugar and butter until light and fluffy.  Blend in the egg and vanilla.

Combine the flour, baking soda, and cream of tartar in a bowl; add to the sugar/butter mixture, mixing well.

Divide the dough into thirds and flatten each third to a 1-inch thickness.  Wrap in plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees.
On a lightly floured surface, roll a third of the dough to 1/8-inch thickness.  Using a knife or cookie cutters, cut into desired shapes with 2-inch cookie cutters.  Place cookies on ungreased cookie sheets. Repeat with the remaining dough.

Bake cookies 7 to 8 minutes or until the bottoms are light brown and the tops are pale.  Cool completely on wire racks before decorating with the icing below.

Yield: Approximately 72 cookies.

ICING:
3 cups powdered sugar
4 to 5 tablespoons milk
few drops of food coloring, your choice of color

In a mixing bowl, mix the powdered sugar and 4 tablespoons of the milk until well blended and smooth.  Add additional drops of milk, if needed to make of piping consistency.

Yield: 1 1/3 cups of icing

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