Check out the video, Cashew Shortbread Cut-out Cookies, to see Caitlin Daniels of Two Tarts Bakery, demonstrate how to have delicious fun with some of her favorite cookie cutters.
This is the sugar cookie recipe I’ve used year after year to make traditional cookie cut-out shapes. It has been kid-tested, and adult tested for that matter too! But this isn’t a recipe to be brought out only for the winter holiday season, for I use it year round for any special occasion that calls for cookie cutters.
Preheat oven to 350 degrees.
Download this Hazzlenut Tassies Recipe (PDF)
- ½ cup unsalted butter
- 1 cup sugar
- 2 cups sifted all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 egg, lightly beaten
- 1 Tablespoon brandy (optional)
- ½ teaspoon real vanilla extract
- Cream butter and sugar together.
- Sift together dry ingredients; add to butter mixture and beat well.
- Add egg, brandy, and vanilla, and beat together again until well blended.
- Chill dough for at least 1 hour.
- Roll out evenly, about 1/8 inch thick.
- Cut into desired shapes.
- Place on cookie sheet, about ½ apart from each other.
- Bring leftover dough together, roll out, and cut out shapes once again.
- Bake for 8-10 minutes.
- Frost and decorate with chips, sprinkles, coconut, crunched up peppermint candies; lots of different possibilities. Let yourself, and your helpers, get creative!
yield: Makes approximately 2 dozen cut-out cookies
Recipe courtesy of Rebecca Gerendasy