DIY COOKIE CUTTER RECIPES

Steps:

• In the bowl of a mixer (or with a handheld mixer), cream together the butter and sugar until fluffy. Add in the egg and vanilla, then mix again until thoroughly combined.
• In a separate bowl, mix together the flour, baking powder and salt.
• Slowly add the dry ingredients to the wet ingredient and mix together until you have a thick mixture, but it will be spreadable (similar to peanut butter).
• Baking depends a lot on a lot of different factors – add the last cup of flour slowly until you get the right consistency. If you add it all, yours might be too dry.
• Wrap the mixture with clear plastic wrap, and put in the refrigerator for an hour or so until completely chilled. Half the mixture, then roll it out between two sheets of parchment paper until it is the desired thickness (no additional flour needed = no mess - yay!). Cut with cutters, then bake at 350 degrees for 8 to 10 minutes or until bottom JUST begins to brown. Keep an eye on them, they'll bake rather quickly.

Steps:

• Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
• Combine flour, baking powder and salt in small bowl; set aside.
• Place sugar and butter into bowl of heavy-duty stand mixer fitted with paddle attachment. Beat at medium speed until well combined. Add egg, vanilla and almond extract; beat until well mixed. Gradually add flour mixture, beating at low speed until just combined.
• While removing dough from bowl, knead to incorporate crumbs and form smooth dough. Roll out dough on lightly floured surface to 1/8-inch thickness.
• Cut into shapes with 2 1/2-inch cookie cutter. Place onto prepared cookie sheets. Bake 8-10 minutes or until just beginning to brown around edges. Cool on cookie sheet 2 minutes; remove to cooling rack. Cool completely.
• For directions to achieve a marbled look, follow the steps in The Royal Icing Technique You Need to Know This Holiday Season.