3 1/2 C all-purpose flour (spooned and leveled), plus more for work surface
1/2 t salt
2 sticks butter, unsalter
2 C sugar
2 large eggs
2 t vanilla extract
green, red, and yellow food coloring
Instructions
Dough Prep-
1- Whisk together flour and alt. In a large bowl, using a mixer,
beat butter and sugar on medium-high until pale and fluffy, 4
minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to
low, add flour mixture, and beat until combined.
2- Tint dough by mixing in food coloring- for trees; tint two-thirds
the dough green; tint some of remaining dough red and some
yellow; leave some plain. Divide green dough into 2 disks.
Individually wrap all dough in plastic and refrigerate 1 hour (or up
to 3 days).
Cookie Prep-
1- On a large sheet of parchment paper, lightly flour both sides of
1 disk green dough, cover with more parchment and roll out to
about 1/8-inch thick. Repeat with second disk. Remove top sheets
of parchment.
2- On a lightly floured work surface, roll piece of red dough into
thin snakes. Arrange on to of green dough in desired pattern. (If
dough gets too soft to work with, refrigerate 10 minutes before
continuing.
3- Roll yellow and plain dough into pea-size balls and arrange on
top of green dough in desired pattern.
4- Preheat oven to 350 degrees. Top dough with more parchment
and gently roll over dough until decorative pieces are flush with
green dough.
5- Carefully remove top sheets of parchment. With a 4 to 5-inch
tall tree-shaped cutter, cut dough. Transfer dough on parchment
to baking sheets and freeze until firm, 15 minutes.
6- Remove cutouts from excess dough and transfer to newly lined
baking sheets. Bake until set, 12 minutes. Let cool on sheets on
wire racks (Store in airtight containers, up to 1 week).
Originally Submitted
6/19/2013
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