Thursday, November 29, 2012

Best Ever Butter Cutout Cookies and frosting

I got this recipe years ago from a friend...these have got to be the best cut out cookies ever... the hold their shape and are buttery and yummy!!! they aren't hard like some cut out cookies
Best Ever Butter Cutout Cookies

2 cups Butter (not margarine)
1-1/2 cups sugar
2 eggs
1 teasp vanilla

5 cups all purpose flour
2 teasp baking powder
1/2 teasp salt

In a large bowl cream butter and sugar until fluffy. Beat in eggs and vanilla.
In another bowl mix flour baking powder and salt, gradually add to the butter mixture and mix well... divide dough into fourths and chill about 30 minutes. Roll out one fourth of the dough on a floured surface to 1/4 inch thickness. Keep remaining dough refrigerated.
Preheat oven to 375 degrees Cut into desired shapes, place 1 inch apart on unbuttered cookie sheet.

Bake 6 to 8 minutes or until lightly browned on the edges. transfer cookies to to a wire rack. cool completely and decorate as desired
store in a airtight container up to one month (they won't last that long lol)
or in the freezer up to 3 months.

Buttercream Frosting ( this makes A LOT!!! it can be frozen or you can cut it in half)
1 1/4 cup Crisco shortening (only use Crisco)
2 lbs. powdered sugar
1 tsp salt
1/2 cup water
2 Tbsp Karo light corn syrup
1 tsp butter flavoring
1 tsp vanilla

Beat 5 to 10 minutes with a power mixer until very smooth. Water down a small amount for a crumb coat if frosting a cake. After 20 minutes (when set), frost with remainder of frosting. When set, use paper towel or typing paper to set desired surface texture. This is fluffy enough to frost easily, yet stiff enough for keeping its shape for decorating.