This is now my go-to recipe for cutout cookies. I have made these twice in the last couple months, once for a big birthday party and another time for a wedding. Each time I made four batches. Even though I usually hate the fuss of rolling out dough, this recipe makes it a breeze. One of the keys is to refrigerate the dough for at least an hour or overnight. Each batch yields about three dozen cutouts. For beautiful and easy frosting, I mix powdered sugar with a little milk and food coloring until I get the right consistency. Then I dunk the tops of the cookies in, and let drip-dry on wire cookie racks. Many people have asked me for the recipe. Thank you!!
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This is now my go-to recipe for cutout cookies. I have made these twice in the last couple...