cynupstateny
Well-known member
out REALLY easily and does not have to be chilled first. Does anyone have one like this?
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Arghhh! I lost my recipe for Christmas Cutouts. It's a basic dough but rolls
- Thread starter cynupstateny
- Start date
Penny's Sugar Cookies up in T&T don't have to be chilled.
http://www.finerkitchens.com/swap/forum8/32_Penny’s_Rolled_SugarCookies
http://www.finerkitchens.com/swap/forum8/32_Penny’s_Rolled_SugarCookies
barbara-in-va
Well-known member
I have always had success with this one--REC: Christmas Cutouts
This is an extremely easy dough to work with and does not need to be chilled first.
This recipe is in a little pamphlet sold by Hammersong Tinware, a local cookie cutter artist. It is written more as a method and is not even titled.
Have ready:
1 C butter
1 C sugar
1 egg
1 T milk
2 t baking powder
3 1/2 C flour
Cream the butter and sugar until light + fluffy. Add the egg and milk, mixing well. Add the baking powder + flour a bit at a time. Divide the dough + roll to 1/8" thick on a floured board. Make cutouts. Bake on greased sheet 10-12 minutes or until lightly browned. Let cool. Store in a tin until ready to fill.
Notes: there is no temp indicated, I have always used 325°F. I have also add 1/2 t vanilla and 1/4 t almond extract to my copy of the recipe.
This is an extremely easy dough to work with and does not need to be chilled first.
This recipe is in a little pamphlet sold by Hammersong Tinware, a local cookie cutter artist. It is written more as a method and is not even titled.
Have ready:
1 C butter
1 C sugar
1 egg
1 T milk
2 t baking powder
3 1/2 C flour
Cream the butter and sugar until light + fluffy. Add the egg and milk, mixing well. Add the baking powder + flour a bit at a time. Divide the dough + roll to 1/8" thick on a floured board. Make cutouts. Bake on greased sheet 10-12 minutes or until lightly browned. Let cool. Store in a tin until ready to fill.
Notes: there is no temp indicated, I have always used 325°F. I have also add 1/2 t vanilla and 1/4 t almond extract to my copy of the recipe.
cynupstateny
Well-known member
I think this is just about like the one I lost- including the extracts. Thanks!