Thick Cut-Out Cookie
"I was looking for a recipe similar to the cutouts made by Cheryl's Cookies. I found this one on Allrecipes.com. It makes BIG cookies, so use a small cutter. The flavor was OK, but still not what I was looking for. I halved the recipe and got fewer than 2 dozen cookies using a 3" cutter. I iced them with royal icing and covered them in gold sprinkles.
I also used plastic wrap to roll out the dough. It keeps the table and my rolling pin clean and gives the cookies a smooth finish. Use parchment paper on the baking sheets for easy clean up."
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Yields:
-
4 dozen
ingredients
- 6 egg yolks
- 4 eggs
- 2 cups butter, softened
- 2 1⁄8 cups white sugar
- 7 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons vanilla extract
- 4 cups confectioners' sugar
- 1⁄4 cup vegetable oil
- 1⁄2 teaspoon vanilla extract
- 1 tablespoon hot water
directions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in the eggs, one at a time, mixing well after each.
- In a separate bowl, combine flour, baking powder, and salt; stir into the sugar mixture.
- Cover dough and chill for at least one hour.
- Roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters.
- Place 2 inches apart on to the greased baking sheets.
- Bake for 8 to 10 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To make frosting, mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth.
- Gradually add enough hot water to achieve a spreadable consistency.
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RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
