BROWN SUGAR CUTOUT COOKIES

BROWN SUGAR CUTOUT COOKIES RECIPE

Our neighbor made these for me when I was little, and now I make them for my kids, grandkids and for the children at school. Serve them with milk for the kids and tea for the grown-ups. —Nancy Lynch, Somerset, Pennsylvania

MAKES: 90 servings

TOTAL TIME:
Prep: 55 min. + chilling Bake:
10 min./batch + cooling


INGREDIENTS
1 cup butter, softened
2 cups packed dark brown sugar
3 large eggs
6 tablespoons cold water
3 tablespoons canola oil
1 teaspoon vanilla extract
6 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

ICING:
1 cup butter, softened
4 teaspoons meringue powder
3 teaspoons cream of tartar
1/2 teaspoon salt
4 cups confectioners' sugar
4 to 6 tablespoons water

DIRECTIONS
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, water, oil and vanilla. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.

Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. fluted square cookie cutter. Place 1 in. apart on greased baking sheets.

Bake 7-9 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.

For icing, in a small bowl, beat butter, meringue powder, cream of tartar and salt until blended. Beat in confectioners' sugar alternately with enough water to reach a spreading consistency. Spread over cookies. Let stand until set. Yield: 7-1/2 dozen.

Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

Originally published as Brown Sugar Cutout Cookies in Cookies & Candies Bookazine 2014, p19