Mom's Sugar Cut-Out Cookies
Originally, "Mary's Sugar Cookies" from Betty Crocker's New Picture Cook Book. Mom always brings these at Thanksgiving, July 4th, and Christmas. They are made with the vintage red cookie cutters.
1 1/2 c. powdered sugar
1 c. butter (do not substitute)
1 egg
1 tsp vanilla
1/2 tsp almond flavoring
2 1/2 c. flour
1 tsp soda
1 tsp cream of tartar
1. Cream the sugar and butter -- about 5 mins. Mix in egg and flavorings.
2. Measure flour by dip-level-pour method or by sifting. Blend dry ingredients, stir in. Refrigerate 2-3 hours (or overnight. Allow a half hour for dough to warm up from the fridge).
3. Heat oven to 375. Divide dough in half and roll out on lightly floured surface to 3/16" thick. (You want the dough to be thick enough that the cookie cutters can make an imprint, but not so thick that the dough pops out the handle in the cookie cutter. Ideally the dough stays in the cookie cutter, and can easily be popped out onto the sheet. I have found that the colder the dough is, the more likely it will pop out. Make a new dough disk with the scraps and let it freeze for 10 mins or so before rolling it out again.) Cut with cookie cutters. Sprinkle with sugar.
1 1/2 c. powdered sugar
1 c. butter (do not substitute)
1 egg
1 tsp vanilla
1/2 tsp almond flavoring
2 1/2 c. flour
1 tsp soda
1 tsp cream of tartar
1. Cream the sugar and butter -- about 5 mins. Mix in egg and flavorings.
2. Measure flour by dip-level-pour method or by sifting. Blend dry ingredients, stir in. Refrigerate 2-3 hours (or overnight. Allow a half hour for dough to warm up from the fridge).
3. Heat oven to 375. Divide dough in half and roll out on lightly floured surface to 3/16" thick. (You want the dough to be thick enough that the cookie cutters can make an imprint, but not so thick that the dough pops out the handle in the cookie cutter. Ideally the dough stays in the cookie cutter, and can easily be popped out onto the sheet. I have found that the colder the dough is, the more likely it will pop out. Make a new dough disk with the scraps and let it freeze for 10 mins or so before rolling it out again.) Cut with cookie cutters. Sprinkle with sugar.
4. Place on a lightly greased baking sheet. Bake 7-8 minutes or until delicately golden. (I had to bake it a few minutes longer in my oven.)
