Once Upon A Little Farm

A Glimpse Into Our Country Life

15 Days of Fall Fun ~ Day 1: Buttery Fall Cutouts

on October 25, 2012

Yes, it becomes more apparent everyday how fast Christmas will be here, but I just could not wait until then for cutouts. I have all these nice fall cookie cutters that need their time to shine being used in the capacity they were designed for!  In our house it’s tough to lose sight of what they’re originally for as we use them for giving our sandwiches and cheese fun shapes and for making “cookie cutter prints” with paint.

My kitchen was already a disaster.  The dishes were not completely done and we have very little counter space anyhow.  When making cutout cookies, I always get out my grandmother’s big and old bread board and put it on the kitchen table.  Only one half of our kitchen table is usually usable at any given moment due to clutter. Anyone else have that problem? 😦   My kids love to play with a little bit of the dough in addition to helping with the cookies.  We have a carpeted kitchen (wasn’t my idea) and have not changed that inconvenient aspect yet.  Bits and pieces of dough, flour, sprinkles and the like are always such wonderful additions to the carpet fibers! Perhaps we’ll get to my lack of house keeping skills in another post, or rehab my house cleaning skills and keep posting on my progress!

Anyhow, cutouts are a lot of fun to make! Most of this batch will be headed into work with my husband in hopes of bringing a little cheer there!

Buttery Cutouts

Here’s what you will need…

For the cookies:

  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 3/4 cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla
  • 4 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For the icing:

  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla
  • food coloring, if desired

Here’s what you do….

For the cookies:

  1. Beat butter and granulated sugar in a large bowl until light and fluffy.  Add sour cream, eggs and vanilla; beat until smooth.  Add flour, baking powder, baking soda, and salt; stir just until well blended.
  2. Divide dough into 4 pieces.; flatten each piece into a disk. Wrap each dish tightly with plastic wrap.  Refrigerate at least 3 hours or up to 3 days.
  3. Preheat oven to 375 degrees.  Working with 1 disk at a time, roll dough out on a floured surface to 1/4 inch thickness.  Cut dough into desired shapes using cookie cutters.  Place about 1 to 2 inches apart onto ungreased baking sheets.  Bake 7 to 8 minutes or until edges are firm and bottoms are brown.  Cookies cool fast and can quickly be removed to make room for the next round!

For the icing:

  1. Combine powdered sugar, milk, corn syrup and vanilla in small bowl; stir until smooth.  This can be refrigerated up to 3 days as well.
  2. Separate icing into small bowls.  Tint each batch with desired food coloring.  Frost your cookies! Add sprinkles if you wish! ImageImageImageImageImage

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