Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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Bake these festive, crisp, buttery cut-out cookies and decorate them with a tinted glaze for any occasion.
Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add milk and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate 2-3 hours or until firm.
Heat oven to 400°F.
Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
Glaze cooled cookies. Add decorator candies, if desired. Let stand 6 hours or overnight until glaze is hardened.
Dietary Fiber: 0g
Without butter and milk, i had to supplement it with butter flavor crisco, and unsweetened almond butter. With that, i baked them and all ended very well. These cookies tasted great with the glaze and a few decorative candies, they are diefinitly something i will put in the recipie box and make again :)
I roll these out, bake them, and frost them with colored white chocolate and sprinkles. I use cake icing colors to tint the white chocolate. Use good quality chocolate.
BEST EVER!! Really!!! This is my ultimate favourite "go-to" recipe for cut-out cookies! Over the years, I have made hundreds of cookies from this recipe and they absolutely ALWAYS turn out wonderfully. Also, in my opinion, the glaze tastes far superior to a Royal Icing type cookie top-coating. After preparing, I roll the divided dough between sheets of waxed paper and freeze on cookie sheets. This way, I always have some on hand ready to cut and bake for special occasions or impromptu school events!
These cookies are scrumptious and you can take them in a tin stacked on each other even frosted, the frosting dries nicely so the cookies don't stick together!! Nice for traveling to family events, church etc.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/568
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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