Holiday Cutouts

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Holiday Cutouts
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  1. Cookies
  2. 1 1/2
  3. cups powdered sugar
  4. 1
  5. cup butter or margarine, softened
  6. 1
  7. teaspoon vanilla
  8. 1/2
  9. teaspoon almond extract
  10. 1
  11. egg
  12. 2 1/2
  13. cups Gold Medal® all-purpose flour
  14. 1
  15. teaspoon baking soda
  16. 1
  17. teaspoon cream of tartar
  18. Betty Crocker® Decor Selects candy sprinkles, nonpareils or colored sugars, if desired
  19. Frosting
  20. 2
  21. cups powdered sugar
  22. 1/2
  23. teaspoon vanilla
  24. 2
  25. tablespoons milk or half-and-half
  1. 1 In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
  2. 2 Heat oven to 375°F. Divide dough in half. On lightly floured, cloth covered surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
  3. 3 Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. 4 In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.
  1. For melt-in-your-mouth treats, be sure to mix cookies just enough—but not too much. Too much mixing can result in tough cookies.
  2. Skip the decorator frosting and use part of a container of ready-to-spread frosting instead. The frosting layer will be a bit thicker this way, but it will be equally delicious!
Holiday Cottage