BETTY CROCKER SUGAR COOKIE CUTOUT RECIPE RECIPES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
• On floured surface, roll dough 1/4 inch thick. Cut into desired shapes with 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In medium bowl, beat powdered sugar, 2 to 4 tablespoons milk and the vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with candy sprinkles and colored sugars. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
• On floured surface, roll dough 1/4-inch thick. Cut with 4-inch house-shaped cookie cutter; on ungreased cookie sheets, place cutouts 2 inches apart. Reroll dough, and cut additional cutouts.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat powdered sugar, 1/3 cup warm water, meringue powder, vanilla and cream of tartar with electric mixer on low speed until mixed. Beat on high speed 7 to 10 minutes or until very stiff, scraping bowl occasionally.
• Spoon 1/3 cup icing (tint with food color, if desired) into small piping bag fitted with small round writing tip; twist bag to keep closed. Keep remaining icing covered with plastic wrap to prevent drying out; set aside.
• On each cookie, squeeze piping bag firmly and steadily, working counterclockwise to create an icing border (use photo as guide). Release pressure on piping bag to cut off flow of icing and complete border. Allow borders to set completely, 30 to 60 minutes, before filling in. Add any icing from piping bag into bowl of remaining icing; keep covered with plastic wrap.
• Uncover remaining icing; mix well. In small bowl, place 1 cup of the icing. Tint with food color, if desired. Stir in warm water, 1/2 teaspoon at a time, until icing is the consistency of heavy cream. (Make sure icing is mixed well before adding next 1/2 teaspoon water.) Pour thinned icing into squeeze bottle, and screw on top. Keep squeeze bottle tip and any remaining icing covered with plastic wrap to prevent drying out while decorating.
• Using squeeze bottle, on each cookie, fill inside of border with thinned icing. Use nozzle of squeeze bottle or small metal icing spatula to fill in all areas until completely covered. Let stand 1 to 2 minutes before adding any additional sprinkles. Let stand about 2 hours or until completely dry.
• Spoon 1/3 cup icing (tint with food color, if desired) into small piping bag fitted with small round writing tip; twist bag to keep closed. Pipe letters on top of dried glazed cookies. Let stand about 1 hour or until completely dry. Store covered in airtight container at room temperature with waxed paper between layers.