Holiday Cutouts

These pretty sugar cookies are a classic addition to the holiday cookie tray. They make great decorations, too!

Yield: 5 dozen 2-inch cookies

Ingredients

Cookies

1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Colored sugars, candy sprinkles and nonpareils, if desired

Frosting

2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk or half-and-half

Instructions

In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla extract, almond extract and egg until well blended.
Stir in flour, baking soda and cream of tartar.
Cover and refrigerate at least 3 hours.
Heat oven to 375 degrees 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.
Bake 7 to 8 minutes or until light brown.
Remove from cookie sheet to cooling rack.
Cool completely, about 30 minutes.
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.

Notes

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.

Time Saver: 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!

Nutrition

Per serving: Calories 65 (Calories from Fat 25); Total Fat 3g (Saturated Fat 2g); Cholesterol 10mg; Sodium 40mg; Total Carbohydrate 9g (Dietary Fiber 0g); Protein 1g

Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 1/2 Starch; 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens