Cut-out cookies .... great for holidays.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, cream the butter and brown sugar. Beat in egg, heavy cream, and vanilla.

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  • Slowly add in flour, baking powder and salt. Mix until well blended. If dough seems too dry, add in water, 1/2 teaspoon at a time.

  • Cover and refrigerate for 4 hours.

  • Preheat oven to 375 degrees F.

  • Roll out dough on a floured surface to a thickness of 1/8 of an inch. Cut with cookie cutters and place 1 1/2 inches apart on cookie sheets.

  • Bake 8 to 10 minutes, until lightly colored.

Nutrition Facts

95 calories; 4.4 g total fat; 19 mg cholesterol; 69 mg sodium. 12.6 g carbohydrates; 1.4 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/30/2003
Iv'e made this recipe twice now. The first time I followed the refridgerator cooling time exactly but the second time I tried only keeping the dough in the fridge for an hour or so and ya know what? It came out exactly the same! I though four hours had seemed a wee bit too long and it was. Same results same taste in way less than half the time! I do add two cups of brown sugar however because I'm a brown sugar junkie and a flavor of brown sugar lessens so much after baking with it so two cups seems to be satisfactory. I know it seems like a lot of sugar but it's soooooo yummy. Also try adding chocolate chips for some really yummy choco-chip cookies! Read More
(45)

Most helpful critical review

Rating: 3 stars
12/25/2003
This recipe was ok but A little bland. I added white sugar in with the recipe and also sprinkled white sugar to the tops of these cookies. Just to give them some better flavor. I will continue my search for a better sugar cookie recipe. Read More
(23)
22 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2003
Iv'e made this recipe twice now. The first time I followed the refridgerator cooling time exactly but the second time I tried only keeping the dough in the fridge for an hour or so and ya know what? It came out exactly the same! I though four hours had seemed a wee bit too long and it was. Same results same taste in way less than half the time! I do add two cups of brown sugar however because I'm a brown sugar junkie and a flavor of brown sugar lessens so much after baking with it so two cups seems to be satisfactory. I know it seems like a lot of sugar but it's soooooo yummy. Also try adding chocolate chips for some really yummy choco-chip cookies! Read More
(45)
Rating: 4 stars
10/30/2003
Iv'e made this recipe twice now. The first time I followed the refridgerator cooling time exactly but the second time I tried only keeping the dough in the fridge for an hour or so and ya know what? It came out exactly the same! I though four hours had seemed a wee bit too long and it was. Same results same taste in way less than half the time! I do add two cups of brown sugar however because I'm a brown sugar junkie and a flavor of brown sugar lessens so much after baking with it so two cups seems to be satisfactory. I know it seems like a lot of sugar but it's soooooo yummy. Also try adding chocolate chips for some really yummy choco-chip cookies! Read More
(45)
Rating: 5 stars
03/22/2005
I thought this was great. The cookies were moist and chewy and stayed thusly for several days. I added a 1/2 cup of white sugar substituted half/half for the water and heavy cream and did not refridgerate the dough. Otherwise I prepared the recipe exactly as stated and it was grand. My family couldn't get enough of these cookies! Read More
(30)
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Rating: 3 stars
12/25/2003
This recipe was ok but A little bland. I added white sugar in with the recipe and also sprinkled white sugar to the tops of these cookies. Just to give them some better flavor. I will continue my search for a better sugar cookie recipe. Read More
(23)
Rating: 3 stars
11/09/2004
I agree with another viewer - they're not sweet enough. I like things not tooo sweet but these tasted too "healthy" - double the brown sugar and use TWO pinches of salt to bring out the flavor. These would be good as thumprint (jam) cookies or with a 1/2 tsp cinnamon added. The texture was nice very buttery. Read More
(19)
Rating: 4 stars
02/12/2009
This dough was easy to make and easy to work with. Not too sticky at all. I made huge cutouts and they didn't dry out in the oven get too crispy or burn. They needed some frosting to be perfect (in my opinion). I used to sugar cookie icing yellow sugar and mini chocolate chips on mine to try to make sunflower cookies. Read More
(10)
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Rating: 5 stars
08/17/2003
These are delicious! But it is the only cookie that I can't stop eating so I won't allow myself to make them anymore. Read More
(9)
Rating: 4 stars
12/23/2002
It was a good cookie I would recomend using a bit more flour otherwise it was a little hard to roll. Read More
(9)
Rating: 5 stars
12/23/2002
I really liked these but they were too rich for my husband. Read More
(8)
Rating: 5 stars
12/23/2002
Excellent! Very easy to work with and great taste. Read More
(7)