Christmas Butter Cookie Cutouts
Recipe - Roseville Liquor
Christmas Butter Cookie Cutouts
Prep Time90 Minutes
Servings32
Cook Time60 Minutes
Ingredients
¾ cup butter, softened
¾ cup granulated sugar
1 egg
1 tbsp finely grated lemon peel
2 tbsp lemon juice
2 ½ cups Gold Medal™ all-purpose flour
1 tsp baking soda
¼ tsp salt
3 cups powdered sugar
2 tbsp meringue powder
5 tsp lemon juice
4-5 tbsp water
Betty Crocker™ colored sugars
Betty Crocker™ candy sprinkles
Directions
- In large bowl, beat butter and granulated sugar with electric mixer on medium until creamy. Adjust to low and beat in egg, lemon peel, and 2 tablespoons lemon juice. Stir in flour, baking soda and salt until well blended.
- Divide dough into 4 parts; flatten each part into 1/2-inch-thick round. Wrap each in waxed paper or plastic wrap; refrigerate 30 minutes.
- Heat oven to 350°F. Remove 1 round of dough at a time. Between sheets of floured waxed paper or plastic wrap, roll dough until 1/4 to 3/8 inch thick. Cut with 3-inch cookie cutters. Place cutouts 1 inch apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or just until edges are golden. Cool 1 minute before moving to cooling rack. Cool 10 to 15 minutes before frosting.
- In medium bowl, stir powdered sugar and meringue powder. Stir in 5 teaspoons lemon juice and enough of the 4 to 5 tablespoons water to make a thin icing. Transfer 1/2 cup icing to a small bowl; set aside. Using a pastry brush, paint cookies to the edges with icing. Place on cooling rack to dry completely, about 30 minutes.
- Beat reserved icing with electric mixer on high speed 5 to 7 minutes or until peaks form. Place in small plastic bag; and cut a small hole in the bottom corner. Squeeze icing onto glazed cookies. Before icing dries, sprinkle with decorations, and tap off excess. Dry thoroughly on cooling rack.
90 minutes
Prep Time
60 minutes
Cook Time
32
Servings
Shop Ingredients
Makes 32 servings
Directions
- In large bowl, beat butter and granulated sugar with electric mixer on medium until creamy. Adjust to low and beat in egg, lemon peel, and 2 tablespoons lemon juice. Stir in flour, baking soda and salt until well blended.
- Divide dough into 4 parts; flatten each part into 1/2-inch-thick round. Wrap each in waxed paper or plastic wrap; refrigerate 30 minutes.
- Heat oven to 350°F. Remove 1 round of dough at a time. Between sheets of floured waxed paper or plastic wrap, roll dough until 1/4 to 3/8 inch thick. Cut with 3-inch cookie cutters. Place cutouts 1 inch apart on ungreased cookie sheets.
- Bake 10 to 12 minutes or just until edges are golden. Cool 1 minute before moving to cooling rack. Cool 10 to 15 minutes before frosting.
- In medium bowl, stir powdered sugar and meringue powder. Stir in 5 teaspoons lemon juice and enough of the 4 to 5 tablespoons water to make a thin icing. Transfer 1/2 cup icing to a small bowl; set aside. Using a pastry brush, paint cookies to the edges with icing. Place on cooling rack to dry completely, about 30 minutes.
- Beat reserved icing with electric mixer on high speed 5 to 7 minutes or until peaks form. Place in small plastic bag; and cut a small hole in the bottom corner. Squeeze icing onto glazed cookies. Before icing dries, sprinkle with decorations, and tap off excess. Dry thoroughly on cooling rack.