Best Grandma Clarks Christmas Cut Out Cookies Recipes

GRANDMA'S CHRISTMAS SUGAR CUTOUT COOKIES

Steps:

• Sift dry ingredients together.
• Add shortening or margarine using a fork to combine with dry ingredients.
• Add unbeaten eggs and vanilla.
• Mix well.
• Add ground pecans for added flavor. (This is how Grandma always mixed hers).
• Whisk the dry ingredients together, add alternately with the eggs and vanilla.
• Mix well.
• Roll out thin on floured board and cut with floured cookie cutters.
• Decorate with sugar.
• Bake at 375°F for 8 minutes.
• Makes about 6 dozen.

GRANDMA'S CUTOUT SUGAR COOKIES

Steps:

• Beat butter and sugar with an electric mixer in a large bowl until smooth. Add first egg while continuing to beat, incorporating the egg fully before adding the second and beating fully into the mixture. Beat vanilla extract and almond extract into the mixture with the third egg.
• Stir flour, cream of tartar, baking soda, and salt together in a separate bowl; add to the wet mixture and beat just until the wet and dry combine into a cookie dough. Shape dough into a ball, wrap in plastic wrap, and refrigerate until chilled, at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out onto a flour-dusted surface and cut with cookie cutters. Arrange cut cookies onto baking sheets.
• Bake cookies in preheated oven until beginning to brown around edges, 6 to 8 minutes.

GRANDMA'S CHRISTMAS CUTOUT SUGAR COOKIES

Steps:

• Cream butter and gradually add sugar. Blend in egg, cream, vanilla extract, orange rind, baking powder, baking soda, and salt. Add flour and mix until combined and a dough forms.
• Wrap up the dough in some plastic wrap and chill dough in refrigerator for 3 hours. Roll out dough 1/3 at a time. Cut out with cookie cutters. You can bake and decorate with icing after cooling or you can just add sprinkles and bake.
• Put cookies on an ungreased cookie sheet and bake at 400 degrees for 5-7 minutes. Makes 20-24 cookies.
• Place powdered sugar, meringue powder and water in a large bowl. With an electric mixer, mix on low for 6 minutes. Icing is ready to use but it will be very thick. Divide the icing into two bowls. You will need a thinner consistency to frost the cookies and a medium consistency to do the decorations. Add a few tablespoons of water to one bowl and stir. You want it thin like a thick gravy. In the next bowl, add a few teaspoons of water and stir. You want the medium consistency to be like toothpaste. Color it if you wish.

DECORATED CHRISTMAS CUTOUT COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill until firm, 1 hour. , On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° until lightly browned, 8-10 minutes. Cool completely on wire racks., Decorate cookies with frosting and colored sugars.

SOFT CHRISTMAS COOKIES

Steps:

• Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
• Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

OLD-FASHIONED CUTOUT COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Gradually add flour and mix well. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 3-in. cookie cutters dipped in flour. Sprinkle with additional sugar. , Place 1 in. apart on greased baking sheets. Reroll scraps if desired. Bake at 375° for 7-8 minutes or until edges are lightly browned. Remove to wire racks to cool.