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Old fashion short bread cookie cutouts Recipe


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     Old fashion short bread cookie cutouts

Category   Desserts - Breads
Sub Category   None

4 cups Powdered Sugar (or 1 pound)
1 cup Butter (Softened Sweet Cream)
2-3 teaspoons Vanilla
1-2 tablespoons Milk OR egg nog which was really good
Ingredients for Short bread
2 cups butter at room temperature 1 pound
1 cup icing sugar
2 tsp vanilla extract
1/2 cup cornstarch
3 cups flour
Maraschino cherries or baking gums for the centers ., optional

DIRECTIONS- Add softened butter and vanilla to the mixing bowl and mix until completely combined. Add Powdered Sugar and beat on low until it is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. Add milk a little bit at a time until frosting is the proper consistency.
Cream together the butter and icing sugar very well until very smooth and creamy. No lumps of butter should be visible. Blend in the vanilla extract. Sift together the flour and corn starch.
Blend slowly into the creamed mixture until a soft dough forms. Split dough into 2 equal round portions. Wrap the dough rounds in plastic wrap and chill for a couple of hours at least. You can freeze one of the cookie dough portions for later if you like. This dough will also last in the fridge for 3-4 days so that you can bake a few up at a time and enjoy them fresh from the oven if you like. To bake the cookies preheat the oven to 350 degrees F and line cookie sheets with parchment paper. Roll the dough out to a little less than 1/4 of an inch on a lightly floured surface. Use a 2 inch cookie cutter (or holiday shaped cookie cutters) to cut out the cookies. Place the cookies on the parchment paper a half inch apart. Add a half maraschino or glacé cherry to the center, or a baking gum

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