Cut out cookies
Makes about 36 – 4 inch (10 cm) cookies.
- 3 1/2 cups (525g) plain flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 cup (250g) unsalted butter, room temperature
- 1 1/2 cups (335g) white sugar
- 2 large eggs
- 2 tsp almond extract
Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper and set aside.
In a bowl mix together flour, salt and baking powder. Set aside.
In a separate bowl, using a mixer, beat the butter and sugar until light and fluffy (3-4 minutes). Add the eggs and almond extract and beat until combined. Add the flour mixture and beat until smooth.
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for 1 hour or until firm enough to roll.
On a lightly floured surface roll out the dough to a thickness of 1cm. Keep turning the dough as you roll, making sure the dough doesn’t stick to the counter.
Cut out desired shapes using a cookie cutter, then transfer cookies to the baking trays.
Bake for about 7-9 minutes (depending on size) or until they are brown just around the edges. Transfer cookies to a wire rack to cool.
Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. This may take several hours.
Frosted cookies will keep several days in an airtight container.(Store between layers of parchment paper).
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- Christmas-style coleslaw
- Christmas burgers with the lot
- Easy Christmas turkey
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- Glazed baked ham
- Cranberry, prosciutto and pistacho stuffing
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- This cut out cookie dough is very versatile; you can replace the almond extract with vanilla, lemon or peppermint.
- If you are not going to frost the cookies, you may want to sprinkle the cookies with coloured sugar before baking. You can also decorate these with sprinkles, Smarties or jelly crystals.
- Don’t skip the refrigeration time with these cookies as it’s essential for a crisp cookie snap.
- This recipe was created by Kidspot, New Zealand’s best recipe finder.