Summer Blog: Cookie Cut-outs for any Celebration!

Lissy's supplies for yummy cookie cut outs!

What you need:

• I strongly recommend using a sturdy mixer like a Kitchen Aid. This dough is very dense, and is a challenge to combine with a hand mixer. (worth it though!)

• Cookie cutters- any kind will do, pick your favorite for the season!

• Rolling pin

• Air tight storage container for finished cookies

Cookie Recipe

Cookie Cutter Cookies (sourced from an old cookbook with no cover!) I have been making these cut outs for 35 years!

Yield: Depends on size (about 3 dozen)

• 1 cup (2 sticks) room temperature unsalted butter

• ½ cup white granulated sugar

• 2 ½ cups All Purpose Flour

• 1 teaspoon almond or lemon extract may be added if desired

In a large bowl of mixer (or food processor) cream together butter and sugar. Blend in flour- slowly. When the dough is well mixed, pat into two balls and cover with saran wrap- chill for 2 hours.

When ready to bake cookies, preheat oven to 300*.

Roll out cookie dough on a lightly floured surface with a rolling pin- dough should be ¼ inch thick

Cut with cookie cutters, it’s fun to use many designs for every season. It’s the decorating color that makes them seasonal (it is helpful to use a thin metal spatula to lift cutout from rolled out surface- place on ungreased cookie sheet.

Bake for 20 minutes and check for slightly golden edges of cookies. Do NOT over bake!

Repeat the process until dough is gone.

Remove from cookie sheet when they are cooled. Be sure to eat the broken one ;)

Protect the cookie inventory from passer-byers -they will steal & eat them!!

Let them cool completely before frosting them.

Decorating:

Icing: I use a royal icing recipe.

• 4 cups Confectioners sugar

• 5-6 Tablespoons of water

• 3 Tablespoons meringue powder

• 1 good drop Glycerine for shine

Combine all ingredients in a bowl with a whisk. Smooth out any clumps. (if it is too runny, add more sugar slowly and a teaspoon more of meringue powder)

Use different bowls for each color you would like

Separate the icing to the bowls

For ease- use a tooth pick for gel food coloring- follow the package instructions for clean up and amounts. Beware!!! It will stain your hands, countertops, clothes etc.

I use colors according to the season.

Christmas colors, Spring colors, Halloween colors- cookie cutters can all be mixed with each season. I use my favorite frog and strawberry cutter for every season!

Get ready to decorate ~

I use flat dinner plates for sprinkle section, parchment paper or a plastic table cloth for surface, little cheese spreader knives for icing spreaders, tall water glass to fill icing bag if you are using bags.

I put on my favorite music, pour a glass of wine and go into my little world to decorate.

Storage:

Once they are all done- I leave them out to dry over night. The next day I layer them in a big airtight container with parchment paper in between each layer.

Enjoy! These cookie cut outs are the BEST combination of a buttery biscuit and sweet icing.