EASTER COOKIE CUTTERS RECIPES

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SUGAR COOKIE RECIPE - THE PERFECT RECIPE FOR COOKIE CUTTERS



Sugar Cookie Recipe - the perfect recipe for cookie cutters image

Provided by Gina Luker

Categories     Dessert

Yield 20

Number Of Ingredients 7

3 1/2 cups of all purpose flour
1 1/4 cup sugar
2 sticks of butter (room temperature)
1 egg
1 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla extract.

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.

COOKIE CUTTER COOKIES RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Cookie Cutter Cookies Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Categories     dessert

Total Time 2 hours 25 minutes

Prep Time 2 hours 15 minutes

Cook Time 10 minutes

Yield approximately 36 2-inch cookie

Number Of Ingredients 6

1/2 cup brown sugar
1/2 cup (or 1 stick) butter
1 teaspoon vanilla
2 eggs
2-1/2 cups all-purpose flour
Salt to taste

Steps:

  • In an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy. Add vanilla and eggs one at a time, mix well. Sift together the flour and salt, add it to the wet ingredients beating until just incorporated. Place the dough in a 1 gallon size plastic bag. Chill the dough in the refrigerator for at least 2 hours and up to 8 hours. Preheat oven to 375 degrees. On a lightly floured board roll the dough to approximately 1/4 inch thick. Remove rolled dough to a lightly floured board and using any shape cookie cutter cut the dough into shapes. Place on a cookie sheet and bake for 7 to 10 minutes (depending on the size of the cookies). Remove to a rack and cool before decorating. Place the rack with the cookies over another pan to catch the excess chocolate. Put the chocolate in a quart size plastic bag. Place the bag with the chocolate in a saucepan with hot water. Allow the chocolate to melt, squeezing the bag to mix occasionally. Snip one of the corners off and drizzle chocolate over the cookies. Allow chocolate to set before serving.;
  • To decorate: 4 ounces semi-sweet chocolate, chopped.

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