Time 40m Yield 6-7 dozen. Number Of Ingredients 14 Steps:
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; add to creamed mixture and mix well. Chill 1-2 hours. , Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place on greased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, in a small bowl, combine butter, sugar, vanilla and enough milk to achieve a spreading consistency. If desired, tint with food coloring. Frost cookies; decorate as desired.
Time 45m Yield 84 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, stir together the flour, sugar, baking powder, salt and mace. Cut in the butter using a pastry blender or rub between your fingers. When butter pieces are no larger than pea size, stir in the egg, vanilla and heavy cream. Blend thoroughly. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 5 to 8 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool completely before frosting. To make the frosting: In a medium bowl, beat the confectioners’ sugar, 1/2 teaspoon vanilla, 1 1/2 tablespoons of cream and salt until smooth and creamy. Spread on top of cooled cookies. Let the frosting dry before storing or serving.
Time 40m Yield 4-6 dozen Number Of Ingredients 8 Steps:
Cream together butter and sugar. Beat in vanilla eggs and milk. Sift together dry ingredients. add to wet ingredient and blend. Roll into balls. Flatten on ungreased cookie sheet. Bake at 350° for 5-6 minutes or until they turn pale golden. They should NOT brown. Remove from oven. Transfer to cooling rack after 1 minute. When completely cooled, Frost with buttercream frosting.
Time 40m Yield 5 dozen. Number Of Ingredients 9 Steps:
Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.
Time 19m Yield 2-3 dozen Number Of Ingredients 8 Steps:
In a large bowl, cream together sugar, butter, milk, vanilla and egg. Lightly spoon flour into a measuring cup, level off. Add the flour, baking powder and salt to creamed mix, mix well. Cover and refrigerate for 1 hour for easier handling. Preheat oven to 400 degrees. On lightly floured surface, roll out 1/3 of the dough at a time to approximately 1/8 inch thickness (I don’t whip out a measuring tape at this point–just an estimation–eyeball to the thickness that you prefer.). Cut with desired cookie cutters. Place 1 inch apart on ungreased cookie sheets. Decorate as desired. Bake at 400 degrees 5-9 minutes until edges are very light golden. (In my oven, this takes about 6 minutes.) Be careful not to overbake (if you like soft cookies, as I do.). Immediately remove from cookie sheets to cooling racks.
Yield Makes 2 dozen Number Of Ingredients 9 Steps:
Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined. Transfer dough to a clean surface. Shape into 2 disks, cover with plastic wrap, and refrigerate at least 1 hour. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut into desired shapes and transfer to prepared sheets, spaced 1 inch apart. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer sheets to wire racks; let cool completely. Decorate with royal icing, if desired.
