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This fabulous recipe for tender and crisp roll out butter cookies is traditional for Christmas.
These are the ultimate Christmas cookies. The tender dough is carefully rolled out, then cut with fanciful cookie cutters and baked just until very light golden brown. They're frosted with traditional Buttercream Frosting and decorated in infinite ways. This recipe works best when the dough is chilled before rolling. This not only makes the dough easier to handle, but it helps the gluten in the dough relax so it doesn't spring back when you're working with it. You can also make the dough one day, then roll out and bake the second or third day, then frost and decorate with your kids another time. This division of labor lets you fit the job into your busy schedule, and also saves the best (frosting!) for last. Merry Christmas! Roll Out Butter Cookies
In large bowl, beat butter until fluffy. Beat in sugar until blended, then add powdered sugar and beat well. Add egg, milk, and vanilla and beat until combined. Stir in flour and baking powder until a dough forms. Cover dough and chill for at least 24 hours. When ready to bake, preheat oven to 400 degrees F. Lightly dust a work surface with a combination of flour and powdered sugar. Roll out dough to 1/8" thickness and cut with cookie cutters. Carefully place cookies on cookie sheet and bake for 6-9 minutes or until very light golden brown. Cool completely on wire racks. Buttercream Frosting
In large bowl, beat butter with 1 cup powdered sugar and vanilla until fluffy. Gradually add remaining sugar and heavy cream alternately, beating until light and fluffy. You can tint this frosting with food coloring if you'd like. Frost cookies and decorate with everything from glitter sugar to chocolate sprinkles to red hot candies and silver nonpareils. Baking and Desserts Recipe Box
The copyright of the article Roll Out Butter Cookies in Baking & Desserts is owned by Linda Larsen. Permission to republish Roll Out Butter Cookies in print or online must be granted by the author in writing.
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