Versatile Cut-Out Cookies
Use your favorite cookie cutters to create these delicious and interesting shaped cookies!
Yield
24 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 14 | ounces |
milk, low fat, sweetened, condensed
|
* |
| ¾ | cup |
butter
|
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 404.6 | ml/g |
milk, low fat, sweetened, condensed
|
* |
| 177 | ml |
butter
|
|
| 2 | large |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
Directions
Combine the flour, baking powder and salt.
In a large mixer bowl, beat the condensed milk, margarine, eggs and vanilla extract until well blended.
Add the dry ingredients; mix well. Chill for 2 hours.
Preheat oven to 350℉ (180℃); grease cookie sheets.
On a floured surface, knead the dough to form a smooth ball.
Divide into thirds. On a well floured surface, roll out each portion to ⅛ inch thick.
Cut with floured cookie cutters.
Reroll as necessary to use all of the dough.
Place 1 inch apart on the cookie sheets.
Bake for 7 to 9 minutes, or until lightly browned around the edges.
Make 2 dozens of cookies.
Do not overbake. Cool. Frost.
