CHRISTMAS CUT OUTS RECIPES
SOUR CREAM CUT-OUTS RECIPE | ALLRECIPES
This recipe stays soft because of the sour cream and cake flour in them. I make them every Christmas.
Provided by Patty Roberts
Categories Cut-Out Cookies
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Stir in baking soda, baking powder and salt; gradually mix in flour to form a dough that is stiff enough to roll out. More or less flour may be necessary.
- Roll out dough on a lightly floured surface and cut into shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, or until firm and the center appears dry. Cookies will stay white, so be careful not to overbake.
Nutrition Facts : Calories 267.8 calories, CarbohydrateContent 39.1 g, CholesterolContent 40.1 mg, FatContent 10.4 g, FiberContent 0.7 g, ProteinContent 4.1 g, SaturatedFatContent 6.3 g, SodiumContent 187.4 mg, SugarContent 8.5 g
DELUXE SUGAR COOKIE CUT-OUTS RECIPE - PILLSBURY.COM
We asked Pillsbury™ fans what makes their favorite Christmas cookie, and we heard the answer loud and clear: Nothing beats a classic frosted sugar cookie cutout. We couldn’t agree more! So we went to our test kitchens to make you the absolute best frosted sugar cookie cutout recipe of all time. Loaded with cream cheese and sprinkles, iced with a quick homemade marshmallow buttercream frosting, and decorated with all kinds of candy, these holiday-shaped sugar cookies deliver on your favorite treat—and then some!
Provided by Pillsbury Kitchens
Total Time 1 hours 50 minutes
Prep Time 45 minutes
Yield 28
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up dough. Add cream cheese, flour and 1/2 teaspoon almond extract; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Add sprinkles; stir into dough until well blended. Generously flour work surface. Roll dough to 1/4-inch thickness on work surface. Cut out desired shapes using floured 2- to 2 1/2-inch cookie cutter. Place 2 inches apart on ungreased cookie sheets.
- Bake 8 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
- In medium bowl, beat softened butter, marshmallow creme and 1/4 teaspoon almond extract until well blended. Beat in powdered sugar until smooth and creamy. Frost cooled cookies. Decorate as desired.
Nutrition Facts : Calories 160 , CarbohydrateContent 23 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Cookie, SodiumContent 95 mg, SugarContent 13 g, TransFatContent 0 g
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