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Cutout Cookies

  • yield: Makes about 3 dozen (yield varies depending on shapes)

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Ingredients

Directions

  1. Step 1

    Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour. Roll out 1 disk on a lightly floured piece of parchment to a 1/8- to 1/4-inch thickness. Repeat with remaining disk. Refrigerate until firm, about 30 minutes. Cut out desired shapes. Follow our Sugaring, Stained Glass, or Puzzle directions. Affix candy or cookie embellishments to cooled cookies using a dot of our Vanilla or Citrus Glaze.

Source
Martha Stewart Living, December 2010

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Reviews (3)

  • Andy L 8 Dec, 2013

    Also, let them cool on the baking sheet for 5-10 min before transferring to a wire rack to cool. Let the cookie sheet cool down completely (or run under cold water) before you start putting the next batch on.

  • Andy L 8 Dec, 2013

    LOL! They forgot kind of a key step.... Bake at 375 for 8-10 minutes or until edges start to turn golden.

  • emcsull 20 Dec, 2012

    so how long to bake ?? how hot the oven ?? Did I miss something ?!?