I have fond memories of baking and frosting these cutout cookies with my mom. Now I carry on the tradition with my kids. It's a messy but fun day! —Sandy Nace, Greensburg, Kansas
Frosted Butter Cutout Cookies
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 large eggs
- 1 cup buttermilk
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- frosting:
- 1/4 cup butter, softened
- 2 cups confectioners' sugar
- 1/2 teaspoon almond extract
- 2 to 3 tablespoons heavy whipping cream
- Green or red food coloring, optional
- Coarse sugar
Directions
- In a large bowl, beat butter, sugar and extracts until blended. Beat in eggs, one at a time. Gradually beat in buttermilk. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, overnight.
- Preheat oven to 350°. Divide dough in half. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. or other cookie cutter. Place 1 in. apart on greased baking sheets.
- Bake 6-8 minutes or until light brown. Remove to wire racks to cool completely.
- For frosting, in a bowl, beat butter, confectioners' sugar, extract and enough cream to reach a spreading consistency. If desired, tint frosting with food coloring. Spread over cookies; sprinkle with coarse sugar. Let stand until set.
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