This recipe I got from my husband’s grandmother, and I decided to make it since its one of the recipes from his childhood. I made a few little adjustments based on what I had in the cupboard, but they still came out good enough for his approval. I frosted these with the same recipe as the gingerbread cookies, which is a different frosting that what his grandmother used, but based on how many he ate, I don’t think he minded.
Cut Out Cookies
Makes a few Dozen (I forgot to count)
Kitchen Aid Mixer
Oven heated to 400 Degrees
2 Sticks Butter
1 Cup Sugar
2 t Almond Extract
2 T Milk
1 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
3 Cups Flour
1 t Vanilla
1) Cream together butter and sugar.
2) Beat in the egg, vanilla, and almond extract.
3) Mix in the milk, salt, baking soda, and baking powder.
4) Beat in the flour until a dough forms.
5) Roll out the dough until the dough is about 1/4 inch thick. This is easier to do in chunks of dough instead of all at once.
6) Cut out cookies and baking on an ungreased baking sheet for 5 minutes.
7) Let the cookies cool completely on racks before frosting the cookies. Let the frosting completely dry before putting away in an airtight container.