As the December holidays speed toward us, it is time to start making preparations. For me that used to mean making a huge numbers of cookies to distribute to family and friends. Before moving to New York City I had houses and kitchens large enough to support the hobby. That scale of operations are not possible in a small apartment kitchen. I still have the recipes and device collection (including lots of cookie cutters), I just can’t deploy them. So below is my go-to recipe for cut out and decorated cookies for any season. I believe it is based on an old family recipe but I’ve had it so long I am not sure the source. I especially like to add a flavor extract to different batches for a special treat. Try it, you’ll like it. But be sure to have room to spread out!
Walt’s Cut-Out Butter Cookies
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs, well beaten
- 1 teaspoon vanilla extract
- 4 cups all purpose flour
- 1/2 teaspoon salt
- almond extract or other extract or nutmeg
- decorative sugars or icing
- In the bowl of a stand mixer cream butter, sugar and vanilla. Beat eggs well, add to butter mixture, mix well. Add flavorings (extracts, nutmeg or other) as desired.
- Sign together flour and salt. Add to dough in small increments until well mixed. Wrap in plastic and chili 30 minutes for easier handling.
- Preheat oven to 350 degrees.
- Working with dough in sections, roll to 1/4 inch thick. Cut with cookie cutters and place on lightly greased cookie sheet. If using decorative sugars sprinkle on and gently press into dough before baking.
- Bake for 10 minutes or until a light golden brown. Transfer to cooling rack. If using decorative icing, apply after cooled.SOURCE: Walter Thinnes