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Source: Betty Crocker® Cookbook

Holiday Cutouts
These pretty sugar cookies are a classic addition to any cookie assortment. If you poke a hole in them before baking, they make great decorations.
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Serves: Makes 5 dozen 2-inch cookies
Prep Time: 30 minutes
Cook Time: 8 minutes
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1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Creamy Decorator`s Frosting, (below)
Colored sugars, candy sprinkles and nonpareils, if desired
Creamy Decorator`s Frosting:
2 cups powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk, or half-and-half




Mix the powdered sugar, butter, vanilla, almond extract and egg in a large bowl with an electric mixer. Stir in the flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.


Preheat the oven to 375 degrees F.


Divide the dough in half. Roll out each half on a lightly floured surface until thin, about 3/16 inch. Cut into assorted shapes with cookie cutters or using paper templates you make yourself. If the cookies will be hung as decorations, make a hole in each one about 1/4 inch from top. Use a plastic straw to make the hole. Put the cookies on an ungreased cookie sheet.


Bake for 7 to 8 minutes or until light brown. Transfer the cookies to a wire rack to cool completely. When cool, frost and decorate the cookies as desired with Creamy Decorator’s Frosting and colored sugars.

Creamy Decorator`s Frosting:
Stir together all ingredients until smooth and spreadable. Tint with food color if desired.






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