The history of cookie cutters dates back a few centuries as is described here by Karen of Karen’s Cookies. They seem to last forever too. Visit any antique store and there is always a collection of cookie cutters.
Cut out cookies traditionally are linked to Christmastime when dough is rolled and cut out in holiday shapes, such as bells, angels, trees and reindeer, just to name a few. It was an annual event every December in our home when my mother and I baked Christmas cookies. As a little girl, Mom made the dough and rolled it out while I cut the shapes and sprinkled them with red, green and yellow sugar. It’s a tradition I have continued and every year cut out cookies are a must-do. They are the favorite Christmas cookie among my nephews and are now enjoyed by their children too. Who can resist? The taste of buttery cookies sprinkled with colorful sugar in holiday shapes are as much a part of Christmas as the tree and presents.
I’ve tried many cut out recipes and they are all good so stick with the recipe you have always used. This recipe makes a softer cookie and is my favorite. It is from the 1991 Special Christmas Cookie Edition published by Better Homes & Gardens. The dough can be rolled as thin as 1/8 inch but the cookie tends to be brittle. I suggest rolling from 1/4 to1/3 inch thick.
Christmas Cut Out Cookies
3/4 cup Butter (1½ sticks), softened
2½ cups Flour
1 cup Sugar
1 tsp Baking Powder
1 tsp Vanilla
Mix Butter until creamy. Add Sugar, Eggs, Baking Powder, Vanilla and half the Flour.
Add remaining Flour and mix just until incorporated.
Divide dough in two halves, wrap in plastic and chill for 2 hours.
Roll out and cut into shapes. Sprinkle with sanding sugar.
Bake at 375 for 7 to 8 minutes until edges are slightly golden brown.
Makes 5-6 dozen.
[This recipe is from Better Homes and Gardens Christmas Cookie Edition 1991]
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