Classic Cut Out Cookies for Decorating
If you're looking for inexpensive gifts for everyone on your list, get creative with these edible, exciting cut out sugar cookies. Classic Cut Out Cookies for Decorating are the ideal canvas for your hungry inner artist.
Cookies may be frosted after baking, or sprinkled with sugar before baking. Yield: about 4 dozen 2-inch cookies.
- 1 cup (2 sticks) butter
- 2 cups confectioners' sugar or glazing sugar
- 2 tablespoons light corn syrup
- 1/2 teaspoon Fiori di Sicilia or 1 teaspoon vanilla or almond extract
- 1/2 teaspoon salt
- 1 large egg, lightly beaten with 2 tablespoons water
- 1 teaspoon baking powder
- 3 1/2 cups unbleached all-purpose flour
- In a medium-sized mixing bowl, cream together the butter, confectioners' sugar and corn syrup until light and fluffy.
- Beat in the flavoring and salt.
- Add the baking powder to the egg and water, and stir to dissolve. Add this mixture, along with the flour, to the ingredients in the bowl, and beat until smooth.
- Divide dough in half, cover or wrap it, and refrigerate for 1 hour.
- Preheat your oven to 350 degrees F.
- Take one piece of dough out of the refrigerator, and flour your work surface and the dough.
- Roll the dough out very thinly (about 1/16-inch thick), using flour to keep the dough from sticking to the table or rolling pin.
- Cut out shapes, transfer to ungreased cookie sheets, and bake just until slightly brown on the edges, or until they feel firm, about 8 to 10 minutes.
- Let the cookies cool on the baking sheet for several minutes, or until they're set. Transfer them to a wire rack to cool completely.
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