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Cut Out Cookies
1 cup (2 sticks) salted butter, softened
2 cups granulated sugar
2 large eggs
1 cup regular sour cream
1 teaspoon lemon extract
5 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
4 cups powdered sugar
3 tablespoons meringue powder
1/3 cup warm water
Cookies: In a large mixing bowl with electric beaters, cream together butter and sugar until light and fluffy.
Add eggs and beat until combined.
Add sour cream and lemon extract; mix until blended.
In another bowl, whisk together flour, baking soda and salt. Add gradually to cream mixture with mixer on low speed. Dough will be soft.
Chill dough thoroughly in refrigerator, 4 hours or overnight.
Roll out dough on lightly floured surface to 1/4 inch thickness. Using cookie cutters, cut into shapes and place one inch apart on lightly buttered cookie sheets.
Bake in a 325 degree F oven for 10-12 minutes. (Cookies will be very light in color.)
Remove to wire rack to cool completely.
Icing: Combine icing ingredients; frost cookies and decorate as desired.
Yield: 7 dozen
Reprinted with permission from the Wisconsin Milk Marketing Board, Inc.
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