Martha Stewart Christmas Cutout Cookies

Sugar Cookie Cutouts Recipe Martha Stewart

WEBMay 18, 2020 · Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight. Preheat oven to 325 degrees with racks in upper and lower …

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1. Sift flour, baking powder, and salt into a bowl.
2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
3. Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
4. Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

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Christmas CutOut Sugar Cookie Recipe Vintage Mixer

WEBDec 17, 2018 · Sift together the dry ingredients. Using an electric mixer, cream butter and sugar until light; add the egg, brandy, and vanilla and …

1. Sift together the dry ingredients.
2. Using an electric mixer, cream butter and sugar until light; add the egg, brandy, and vanilla and beat well. Add the dry ingredients a little at a time and mix well until blended. Wrap and chill the dough for at least 30 minutes before rolling.
3. Preheat the oven to 400 degrees. On a lightly floured board, roll out one third of the dough at a time (keeping the rest in the fridge). Roll to about 1/4 to 1/6 inch thick and cut out with cookie cutters. x
4. Put shapes on parchment lined (or greased) baking sheets (place in freezer in between batches) and bake for 6-8 minutes, depending on the size of the cookie. Cool on racks.

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