Rolled and Cut Cookies Recipe

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Rolled and Cut Cookies

From Dorothy McNett's recipes at, as adapted from a recipe called Merry Christmas Bells from the San Jose Mercury, December 12, 1962. My version replaces plain flour with unbleached organic all purpose flour, unsalted butter for the margarine, semi-coarse sea salt for the salt, crystalline brown sugar for the white sugar, etc. These are so good! Makes about 48-60, depending on cookie cutter sizes.

6 cups all purpose unbleached flour
1 1/2 teaspoons baking powder
1 teaspoon semi-coarse sea salt
1 cup unsalted butter
2 cups crystalline brown sugar (sugar in the raw)
2 eggs
1/4 cup water
1 tablespoon real vanilla extract, or vanilla bean paste

Whisk the flour to "sift" it, and then measure the 6 cups into a large bowl. Add baking powder and salt and whisk well to blend together. Set aside. Soften the butter and whip it together with the sugar. If you have a stand mixer, this is a good time to use it! Add eggs and beat well. Combine the water and vanilla and add to the creamed mixture. slowly add the flour mixture and mix well to blend in all of the dry ingredients. Divide dough into 4 parts. Roll our one portion at a time on a lightly floured pastry cloth. Roll out about 1/8 to 1/4 inch thickness, depending on how you like your cookies. Thinner will be crispier, thicker will be softer. Cut out desired shapes with cookie cutters and place on baking sheets that have been lined with parchment or silicone baking sheets. Bake at 375 degrees for about 12 minutes, or until lightly browned. Cool, and then frost and decorate as desired.

Recipe created 2010-12-13.

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