Friday, November 27, 2015

Italian Cutout Cookies

This cutout cookie recipe has been in the family for years!....And it is the only recipe I use for my Christmas cookies but it can be used for any occasion you need a cutout recipe for. I just recently started using this glaze (included below) for these cookies. In the past I have also frosted with canned vanilla frosting and then topped with sprinkles the choice is yours....This recipe can make up to 100 cookies so you can cut it in half if you only want to try a small batch!...Here is what I do...Enjoy!

6 cups Flour
2 cups Sugar
8 teaspoons baking powder
6 Eggs
2 1/2 sticks Butter (softened)
3 teaspoons vanilla
1/2 teaspoon salt
Preheat oven to 350
Mix all of the ingredients to form dough....I start with the butter and eggs then add the rest....you can use your stand mixer with dough hook
Using plenty of flour, roll out dough about 1/4 inch thick.
Cutout with your favorite cookie cutters. Place on cookie sheet.
Bake in 350 oven for 6-10 minutes or until bottom is lightly golden. These cookies do puff a little and should be very light and airy,,,not thin and crispy
When cool you can frost with my cookie glaze that dries hard and shiny
2-1/4 cups Confectioners Sugar
2 Tablespoons light corn syrup (Karo)
2 Tablespoons milk + more
1-2 drops almond extract
Add sugar to mixing bowl add corn syrup....then add milk 2 Tablespoons at a time and mix until it becomes a spreadable consistency...you can add food coloring or a different extract flavor if you like

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