Four Cookies -- One Recipe

I put my cutout cookie recipe to the test Tuesday

And baked up a storm!

The bunny and chick cookies that I am making as a PEO fundraiser

Put in cello bags and tied with a ribbon

An advance order because "grammy" is leaving on Friday

and needed the cookies for her grand.

(These are the first of the 700 cookies that I will make next week)

The hand painted frosted bird cookies

Placed on a doily covered silver tray

For our first meeting in April -- a champagne tea

And my contribution were these cookies.

Letters frosted in primary colors

And Little Golden Books

(both are for our library Grand reopening)

They set a pretty table

And the different cookies are because different board members

made the cookies.

The variety makes for a prettier table, I think.

The Little Golden Book Cookies and the chick and bunny cookies were frosted with royal icing.   Then the details are painted on the bunny and chick cookies, while pieces of printed wafer paper top the squares.

The alphabet was frosted with my favorite vanilla glaze -- 1 cup of powdered sugar, 2 tablespoons of milk and 1/2 teaspoon vanilla, mixed together and then add 2 teaspoons of corn syrup.   You may need to add more powdered sugar or milk to get the right consistency.   I like it because it dries hard which buttercream doesn't.

My cutout cookies are an easy recipe and a good one -- I've made literally thousands.

LINDERHOF CUTOUT COOKIES

1 cup softened butter

1 1/2 c. sugar

3 eggs

1 T. vanilla

1 t. almond flavoring

4 cups flour, resifted with

1/2 t. salt and 1 t. baking powder

Beat the butter and sugar until light and fluffy. Add the eggs and flavorings. Add the flour mixture and beat or knead until smooth. Roll into two rolls, wrap in paper and chill for several hours.

Using one roll at a time, roll dough out on a lightly floured board. If thin crisp cookies are wanted, roll the dought about 1/16 inch thick; if soft, thicker cookies are wanted, roll about 1/8 inch thick.

Cut out as desired.

Bake in a moderate oven (375) until very delicately golden, usually 8 or 10 minutes. When cool, frost with your favorite buttercream frosting (to which I add almond flavoring).