Dough 14 Tbls cold butter, cut into 1/4 inch pieces
3/4 cup Confectioners Sugar
2 large Egg Yolks
1 tsp. Vanilla
1/2 tsp. Almond Extract, optional
2 cups plus 2 Tbls All Purpose Flour
Icing
4 1/2 to 5 cups Confectioners Sugar, sifted
1 large Egg White
Few drops of fresh Lemon Juice
Food Coloring
Pastry bags
Instructions
Dough - In large bowl cream butter for 30 seconds. Add sugar;
mix on low speed. Add egg yolks and extracts and mix just until
incorporated. Add flour and mix until dough just comes together.
Shape dough into a disc and wrap in plastic wrap. Refrigerate for 2
hours or overnight.
Preheat oven to 375 degrees. Grease two cookie sheets. Remove
dough from frig and wait 10 minutes before rolling.
On a lightly floured work surface, roll the dough 1/8 to 1/4 inch
thick. Cut into desired shapes. Transfer to prepared cookie sheets.
Bake 8-10 minutes or until edges begin to turn golden. Remove
cookies and place on a cooling rack.
Icing - In a bowl, whisk the sugar, egg white and lemon juice
together until smooth and creamy. Adjust with water or
additional confectioners sugar if necessary. Divide and color
icing as desired. Icing will dry quick so keep covered with plastic
laid on surface as you work. Apply with an icing spatula, a small
clean paint brush or pastry bag.
Originally Submitted
12/23/2011
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