Butter Cookie Cutouts
Recipe from Midwest Living

This basic cookie recipe is made with both butter and cream cheese. Use it to make cookies in all your favorite shapes.



by 3  people


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Servings: 48
Serving size: 1  2-1/2-inch cookie
Yield: about forty-eight 2-1/2-inch cookies or twenty to twenty-four 4-inch cookies
Prep Time: 45 mins
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Ingredients
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    2 1/2  cups 
    all-purpose flour
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    3/4  cup 
    extra-fine granulated sugar or granulated sugar
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    1/4  teaspoon 
    salt
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    1   cup 
    butter, cut into 1-inch pieces and softened
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    2   tablespoons 
    cream cheese, softened
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    1 1/2  teaspoons 
    vanilla
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    Cream Cheese Icing (recipe follows)
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    Decorative candies or colored decorating sugar (optional)
Cream Cheese Icing
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    1  3  ounce package 
    cream cheese, softened
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    1/2  cup 
    butter, softened
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    1/2  teaspoon 
    vanilla
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    1 1/2  cups 
    powdered sugar


Directions
1.
In a large mixing bowl, combine flour, extra-fine or granulated sugar and salt. With an electric mixer on medium to low speed, add butter, 1 piece at a time, beating until mixture is crumbly. Add cream cheese and vanilla. Beat mixture on low speed just until a ball forms.
2.
On a lightly floured surface, shape dough into a ball. Divide into 2 pieces. Use your hands to slightly flatten each piece, forming 2 flat round disks. Wrap each in plastic wrap or waxed paper and refrigerate for 15 to 30 minutes or until dough is easy to handle.
3.
On a lightly floured surface, roll out 1 disk at a time to 1/8 inch thick. Using a 2-1/2- or 4-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheets. (Reroll dough scraps.)
4.
Bake in a 375 degree F. oven for 7 or 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to wire racks and let cool. Frost cookies with a thin layer of Cream Cheese Icing. If you like, decorate cookies with decorative candies or colored decorating sugar.
Cream Cheese Icing
1.
In a large mixing bowl, beat cream cheese, butter and vanilla with electric mixer until light and fluffy. Gradually add powdered sugar, beating well. If icing is too thick, add a bit of milk to reach spreading consistency. If icing is too thin, beat in additional powdered sugar. If you like, add food coloring as desired.

Nutrition information
Per Serving: cal. (kcal) 108, Fat, total (g) 7, chol. (mg) 18, sat. fat (g) 4, carb. (g) 11, pro. (g) 1, vit. A (IU) 194, sodium (mg) 60, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Decorator Icing
Decorator Icing

This versatile icing is ideal for piping, but it can also be thinned with water and painted over cookies; it dries to a beautiful matte finish. To avoid health concerns about uncooked eggs, use pasteurized egg whites. You can find both refrigerated cartons of pasteurized egg whites and convenient pasteurized dried egg whites in most supermarkets.

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