Cookie Cutter Cookie Recipe
2 cups All-Purpose Flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened OR 60% vegetable oil spread, such as Parkay or Wegman's
1 Tbs. milk
1 teas vanilla
1) Set butter and egg out to bring to room temperature.* If using buttery spread, set out only the egg.
2) In a small bowl, combine flour, baking powder, and salt. Set aside. Lay out a large piece of plastic-about the size of a 9" x 13" pan.
3) In a large bowl, using an electric mixer, beat sugar and butter (or spread) until light and fluffy. Beat in egg, milk, and vanilla.
4) Gradually, so as not to have it go poof all over your kitchen, add flour mixture until a soft dough forms. You may have to stop your mixer and use your hands to scoop up all the little bits into the ball.
5) Shape into a disc and wrap in the plastic wrap you have so wisely set close by. Chill in the refrigerator for 30 minutes.
6) Preheat oven to 350 degrees.
7) On a lightly floured surface, roll out to about 1/4" thickness. Cut out your shapes. Place on ungreased cookie sheets.
8) Bake for 6-8 minutes, until just brown around the edges. Transfer immediately to a wire rack. Cool completely.
9) Decorate as desired.
*This can be done the night before you intend to bake.. Yes, it's safe. Honest, I wouldn't try to poison you.
1-2 Tbs. milk
1 1/2 teas. vanilla
1/3 cup butter or 60% oil buttery spread
3 cups powdered sugar aka confectioner's sugar
Candy corn, edible googly eyes, and any other kind of candy you can use in your decorations.
1) In a medium bowl, using an electric mixer, blend powder sugar and butter using low speed.**
2) Stir 1 Tbs. of milk and vanilla. Gradually add, a few drops at a time, just enough of remaining milk, until desired consistency.***
3) Divide frosting into small bowls, the number of which depends on how many colors you're using. Add food coloring for desired colors.
4) Frost your cookies, then decorate. Use your imagination and have fun!
**Of course, you may use the high speed if you want to redecorate your kitchen walls in a powdery white texture :-)
***Just what does "desired consistency" mean? You want it to be spreadable, not chunky or runny. Test it by taking a small bit on a knife and spreading it on a plate. Hold up the plate. If it starts running down the plate, add a tablespoon or two of powdered sugar. If it's chunky, add a few drops of milk. I don't know any other way of learning this except by trial and error. Don't worry, you'll get the hang of it.
First off, my disclaimer: I am not a world-class baker. (Or a world-class anything, for that matter.) I wouldn't even describe myself as a good baker. I get by.
Sooo. . .why on earth would I share this online???