This Easy-to-Handle Dough is Perfect For Christmas Cutouts
Ingredients[]
- 2 1/4 Cups all-purpose flour
- 1 1/2 Teaspoons baking powder
- 1/4 Teaspoon salt
- 3/4 Cup butter or margarine (1 1/2 Sticks), Softened
- 1 Cup sugar
- 1 Large egg
- 1 Tablespoon milk
- 2 Teaspoons Freshly Grated lemon peel or vanilla extract
Directions[]
- 1. in Medium Bowl, Combine flour, baking powder, And salt. in Large Bowl, With Mixer at Medium Speed, Beat butter And 3/4 Cup sugar Until Light And Fluffy. Beat in egg, milk, And lemon peel Until Well Combined. Reduce Speed to Low; Beat in flour Mixture Just Until Blended. Shape Dough Into Disk; Wrap And Refrigerate at Least 2 Hours or up to Overnight.
- Preheat Oven to 350? F. Grease And flour Two Large Cookie Sheets. on Lightly Floured Surface, With Floured Rolling Pin, Roll Half of Dough 1/8 Inch Thick; Keep Remaining Dough Refrigerated. With Floured 3-Inch Assorted Cookie Cutters, Cut Dough Into as Many Cookies as Possible; Reserve Trimmings For Rerolling. Place Cookies, 1 Inch Apart, on Prepared Cookie Sheets. if Desired, With Drinking Straw or Skewer, Make 1/4-Inch Hole in Top of Each Cookie For Hanging. Sprinkle Some of Remaining 1/4 Cup sugar Over Cookies.
- Bake Until Golden, About 10 Minutes, Rotating Cookie Sheets Between Upper And Lower Oven Racks Halfway Through Baking. With Wide Spatula, Transfer Cookies to Wire Racks to Cool Completely.
- Repeat With Remaining Dough And Trimmings.
Notes[]
- Makes About 42 Cookies.
- Each Cookie: About 76 Calories, 1g Protein, 10g Carbohydrate, 4g Total Fat (2g Saturated), 14 mg Cholesterol, 66 mg Sodium.
- Prep: 30 Minutes
- Bake: 10 Minutes Per Batch
contributed by[]
- Catsrecipes Y-Group
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