I want to share a cookie recipe with you.
This is a roll-out cookie but it’s not a sugar cookie. It is a butter cookie you can actually roll out easily.
I got it from a friend years ago and it’s the only recipe I use.
Read on for the recipe.
Today, my hubby and I are getting the ready for the next step. Today is “rolling-out” day. Yesterday was prepare the dough and chill. We will freeze these cookies today and then frost them at a later date. (The pictures are from last year.)
Did you know you can buy neon-colored food dye? I love using these bright unexpected colors.
Actually, I didn’t tell you the whole truth. The whole truth is that my husband does the rolling out of the dough and most of the cutting-out. He is meticulous and great at it. We used to do it together but a few years ago I noticed he was doing a much better job than I do, so I just let him go at it.
Now, you’re probably thinking I do the frosting and decorating part.
We both do this part together but I think he’s better at this, too.
Now, if the man would only learn to cook!
God bless and I hope you have a good day.
CUT-OUT COOKIE RECIPE
1 lb unsalted butter (no substitutes)
1 cup sugar
Pinch of salt
2 tsps vanilla
1 level tsp baking soda dissolved in 2 Tblsp milk
2 level tsps cr of tartar
3 cups of flour
Mix the cream of tartar with the flour. Set aside.
Mix all other ingredients together and then mix with flour.
(Actually, I just add the ingredients in order and it’s just fine. But for the “baking purists” out there, I added the additional step. But in my world, I say why dirty two bowls?)
Chill overnight or freeze for later.
Sprinkle surface of work area with flour. Just enough keep from sticking. Sometimes I use parchment paper to roll them out on.
Roll out dough to 1/4 inch thick. You can make them thicker if you want but adjust the baking time.
Bake at 375 for 5-6 minutes. (Obviously all ovens are calibrated differently. When they’re slightly brown around the edges they are done. I always lift one up and check the bottom of a cookie first. They need to be a light brown. We are baking these right now. I have a new oven. I turned up the temperature to 380 and they’re taking about 7-8 minutes. Just wanted to let you know.)
Let cool completely.
2 cups powdered sugar
2 T milk
1 T corn syrup (This is what makes the frosting shiny. I love this frosting recipe. I should try it on a cake!)
P.S. We started the cookies before this posted. My husband was trying to roll them out and was having difficulty. I told him he just had to get the hang of it again. Then he looked at me and said, “You don’t have your matching sweater on.
I quickly put it on and you know what? He had no trouble after that. Go figure.