Christmas Cut Out Cookie Recipe - For Jessica

Making Christmas cut out cookies is easy if the recipe followed makes soft, melt-in-your-mouth morsels. This recipe is for Jessica, who is making rolled out Christmas cookies on Sunday. These are easy to mix, easy to roll out, and easy to eat.

1 1/2 cups powdered sugar
1 cup butter (softened in microwave)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal flour
1/2 teaspoon baking soda

In a large bowl, mix powdered sugar and butter on low speed (or with a spoon) till light and fluffy. Stir in vanilla, almond extract and egg. Stir in flour and baking soda. Cover and refrigerate at least 2 hours. Try not to eat too much dough.

Heat oven to 375 degrees F. Divide the dough in half. Roll out each half to 1/4 inch thick on lightly floured surface (I use my granite counter top). Cut into desired shapes. If cookies will not be frosted, sprinkle with colored sugar. Place cut out shapes on an ungreased cookie sheet. Bake 7-8 minutes or until edges are light brown. Immediately remove cookies from cookie sheet to waxed paper or cooling rack. Makes about 4 dozen cookies, if you don't eat any of the cookie dough or warm cookies. Good luck with that as the dough is delectable.

To make frosting, soften 1 stick of butter, mix in enough powdered sugar to make a really thick paste, then add a tiny bit of milk and mix well. Add a drop of vanilla or almond extract. Make enough frosting to divide into 4 small bowls, and then add food coloring to each mixture. Apply to cookies and allow to dry.

I double the recipe each time I make these cookies, and after eating dough and warm cookies, end up with about six dozen cookies of various shapes. Your feeling of accomplishment will last several hours, and will return each time you serve your tasty cut out Christmas cookies. Happy holidays!

Photo attribution: somewhatfortyplus