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!

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Walt’s Cut-Out Butter Cookies

INGREDIENTS:

• 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

METHOD:

1. 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.
2. Sign together flour and salt. Add to dough in small increments until well mixed. Wrap in plastic and chili 30 minutes for easier handling.
3. Preheat oven to 350 degrees.
4. 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.
5. Bake for 10 minutes or until a light golden brown. Transfer to cooling rack. If using decorative icing, apply after cooled.SOURCE: Walter Thinnes

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As always you can find more on http://www.walterthinnes.com and on Twitter @walterthinnes