Cut-Out Butter Cookies
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Everyday Food, December 2005
Directions
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Divide dough in half; form into two 1/2-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour.
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Preheat oven to 350 degrees. On a piece of floured waxed paper, roll one disk to a thickness of 3/16 inch; chill. Repeat with remaining dough.
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Flouring cutters as you go (to prevent sticking), cut dough into desired shapes; carefully transfer to baking sheets. Re-chill rolled-out dough if difficult to work with.
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If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 15 to 20 minutes for 3-inch cookies. Cool 1 to 2 minutes on baking sheets; cool completely on a wire rack.
Cook's Note
Store finished cookies in an airtight container, up to 2 weeks.
Another failed Martha recipe. Happening too often now. This dough falls apart as do the baked cookies. Very little flavor. Wasted time and money again. I give up on you now Martha. Enjoy retirement from the Foodie World.
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Cutouts have never been my strength--too soft, too hard--but this one is my favorite. I made sure the dough was cold but not too stiff and didn't have any trouble rolling it out. The cutouts held their shape nicely and the flavor isn't bland like so many basic sorts.
This is my favorite cut-out recipe. It is just the right sweetness to decorate with royal icing. My cookies turn out perfectly with this recipe. I love it!
I made this recipe and it came out just fine. The cookies were moist and delicious. I used an electric mixer instead of a food processor and the dough was moist as well.
Do not try this recipe. I made it 4 times thinking it was me. The dough is dry and breaks apart when rolling out!