I’ve tasted many cut-out cookie recipes, but these are simply the best. And yes I’m aware of the responsibility that comes along with that assumption.
Grandma’s recipe is finally getting the cyber-cred it deserves after all these years. They’re firm, yet tender; sweet, yet with a touch of salt. If the Grinch is stealing anything this year it’s going to be a tin of these babies.
(Yields 18 medium cookies)
1 cup butter
1/2 cup sugar
3 tsp. vanilla (could be replaced with lemon, almond)
3 cups flour, sifted
1/2 tsp. baking powder
2 cups of confectioners’ sugar, sifted
2-4 tbs. milk (depending on desired spreading consistency)
1 tbs. light corn syrup
1/2 tsp. vanilla extract
gel coloring – I use Wilton
Cream butter and sugar in a medium bowl. Stir in egg and vanilla. Sift and stir in flour and baking powder. Form two balls of dough and chill dough one hour.
Preheat oven to 425°F. Place one ball of dough on a clean, lightly floured work surface. Too much flour will dry the dough! Flour rolling pin and roll dough very thin–about 1/4 inch. Cut desired shapes using floured cookie cutters. Remove shapes using a floured spatula. Bake cookies for 5-7 minutes until edges are golden (for best results and easy removal, line baking sheet with parchment (baking) paper). Let cool on wire rack before frosting.
*For cookies without icing, you can brush the top of each cookie with a mixture of 1 egg yolk + 2 tbs. water before baking for a nice, glossy finish.
To make the frosting, sift confectioners’ sugar into a small bowl. The sugar must be sifted! Add milk and stir (I used about 4 tablespoons of milk). Add corn syrup and vanilla and beat until glossy. Use as white frosting, or, divide into small bowls and go to town with the food coloring! You can paint the cookies with brushes, dip them, or use a knife and spoon like I did :). Allow cookies to dry about 30 minutes on wax or parchment paper before stacking.