Hello These Are The Best Cutout Cookies Ever…………
-1-cup butter Softened
-¾ cup of sugar
-1-teaspoon of clear vanilla extract
-2 1/2 cups all-purpose flour
-1-1 1/2 Tablespoons of Milk
1-teaspoon baking powder
-¼ teaspoon Salt
In mixing bowl, cream together the softened butter and sugar. Add egg, vanilla and milk; mix well. Combine flour baking powder and salt; add to cream mixture and mix well. You can judge it by how dry the dough feels. Less is always better. You do not have to refrigerate but I always have better success when I put the dough in the refrigerator for about 20 minutes. I have had times when I did not have the time to refrigerate.
They will turn out fine. The next step is most important. Put a little flour on each side of dough and a little on your rolling pin, again less is better. Remember: you can always add but you cannot take away! Get two pieces of
Parchment paper put dough in between, roll it out. Use cookie cutter and put on cookie sheet. Set oven to 325 degrees, bake no more than 8 minutes. Let cookies cool completely, then frost. Below are two of my favorite frostings.
-First step is to add 4 cups of powdered sugar. Sift the powdered sugar if its real lumpy. You can also mix the powdered sugar on low for to break up the lumps.
-Add 1-cup (2-sticks) of softened butter. -Add 2-3 teaspoons of vanilla.
-Mix the butter and the vanilla on low. -Add the powdered sugar to the mixer on the lowest setting. You can put a clean dish towel around the mixer to keep the sugar from flying out.
-Keep it on low until the butter and sugar are incorporated. Once its mixed well you can increase your mixer to a medium speed.
-Once fully incorporated add the milk and continue mixing.
-Always taste the frosting so you can make the proper adjustments. This guarantees that the consistency is right. -Add more vanilla or milk if the recipe needs it. Use common sense..
-If you are adding food coloring now is the time. Make sure the food coloring gets fully mixed and incorporated.
-The old fashion mixing it by hand is best.
-The amount of frosting you will need depends on how thick or thin you apply the frosting. It’s a personal preferenc
-This recipe to cover a 9″ x13″ sheet cover or a 2-layer cake or 24 cupcakes or 30 cookies.
-You will apply the frosting with a butter knife. Cover the cookies, don’t eat all the frosting please!
-If you swirl on the frosting with a pastry bag you will only have enough for 15-18 cupcakes 20+ cookies. It all depends on the size of the swirl.
-Frost and Enjoy, I didn’t say frost, eat and enjoy. This is an old-school recipe, you will get compliments!
LOVE CEO DAWN
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