{"id":247,"date":"2021-07-05T16:22:18","date_gmt":"2021-07-05T16:22:18","guid":{"rendered":"https:\/\/crafxzen.com\/blog\/?p=247"},"modified":"2022-01-01T04:53:08","modified_gmt":"2022-01-01T04:53:08","slug":"martha-gillens-cutout-cookies","status":"publish","type":"post","link":"https:\/\/crafxzen.com\/blog\/martha-gillens-cutout-cookies\/","title":{"rendered":"Martha Gillen’s Cutout Cookies"},"content":{"rendered":"
<\/a><\/div>\n

I just picked up a set of heart shaped cookie cutters, so for Valentine’s Day, I’m using them with my go to cutout cookie recipe. They are super good! This is an old, long lost family recipe. The dough is very sticky, so have an extra cup or so of flour on hand. Refrigerating the dough for a few hours before rolling it out will also help.
Keep in mind this recipe is definitely not healthy, so eat in moderation.<\/p>\n

2 cups sugar – I used 1 cup sugar
1\/2 cup shortening – I used 1\/4 cup shortening
1\/2 cup butter, softened
3 eggs
1 cup sour cream – I used 1\/2 cup sour cream
1 tbs vanilla
4 cups all-purpose flour + at least 1 cup – I used 2 cups Bob’s Red Mill 1 to 1 baking flour and 2 cups Bob’s Red Mill all purpose gluten free flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp nutmeg<\/p>\n

Preheat oven to 375.
Spray cookie sheets with oil or non-stick cooking spray or use parchment paper.
Add all ingredients in order and mix well. Add extra flour if dough is too sticky. Original recipe says to let dough rest for 10 minutes, but I refrigerate it for at least 2 hours.
Roll out between 2 well floured pieces of wax paper. Cut into shapes with cookie cutters.
Bake at 375 for 9 – 10 minutes.<\/p>\n

Here is the healthier version I just made for Easter:<\/p>\n

2\/3 cups sugar
1\/2 cup shortening
1\/2 cup butter, softened
2 eggs
1\/2 cup sour cream
1 tbs vanilla
2 cups all-purpose flour
1 3\/4 cup whole wheat flour
1\/4 cup whole wheat pastry flour
1\/4 cup wheat germ
2 tsp baking soda
2 tsp baking powder
1\/2 tsp salt
1 tsp nutmeg
1\/4 tsp cinnamon<\/p>\n

I refrigerated the dough for a couple of hours. This version wasn’t quite as sticky as the original version, but still needs some extra flour when rolling out.<\/p>\n

The frosting recipe I used was from my Pillsbury Complete Cookbook<\/a>, pg. 382. It made just enough for the amount of cookies I had. Double the recipe if you like a lot of frosting.<\/p>\n

Buttery Decorator Icing<\/p>\n

1\/4 cup butter, softened
1\/8 cup shortening
1\/2 tsp vanilla
2 cups powdered sugar
2 tbs milk<\/p>\n

In large bowl, combine butter and shortening; beat until light and fluffy. Add vanilla, mix well.
Add powdered sugar 1 cup at a time, beating well after each addition. Beat in enough milk at high speed until light and fluffy and of desired consistency.<\/p>\n

<\/p>\n

(paid links)<\/p>\n

More Cookie Recipes<\/a><\/p>\n