One of my favorite recipes from my family is my Mom’s tried and true cut out cookies. They’re more of an almond shortbread cookie than sugar cookie, and basically melt in your mouth. So good and sweet! Before reading any further, this is definitely not one of my healthy recipe shares, but it is one that will dance on anyone’s heart or tastebuds. I frost them with my mom’s wedding cake frosting!
These cutouts make for a sweet treat for your Gal-entine’s Day gathering (or Valentines Day dessert with your other half). The recipe makes a ton, so I always end up giving a bunch to friends & family for Valentine’s Day. I’ve also linked all of my baking essentials and table top details below. By far my favorite kitchen tool is our Kitchenaid electric mixer. It was a gift from my mama from our wedding registry and it is so easy to use and efficient! We even have all of the pasta making, veggie slicing, and food processor attachments to use so it doesn’t have to be just for baking! We have the azure blue which adds the perfect pop to our white kitchen.
4 1/2 c. flour
2/3 c. confectioner’s sugar
1/3 c. light brown sugar
1 tsp. almond extract
2 cups butter, softened
1. Mix together sugars, butter, and almond extract with electric mixer for two minutes until mixed.
2. Gradually add in flour & mix. Save the 1/2 cup of flour to roll out dough & for cookie cutter.
3. Once dough is mixed & softened roll into 2 large balls.
4. Sprinkle counter, rolling pin with flour, and cookie cutter with extra flour.
5. Roll out dough to 1/2” thick then press cut out into dough.
6. Place cookies on parchment paper 1/2” apart & bake 10-12 minutes at 300 F.
7. Let fully cool before frosting. Yields 24 cookies.
1/2 bag confectioner’s sugar
1 tsp Crisco (if no crisco add more milk)
1/4 cup milk
1 tsp. vanilla or almond extract
1. Add milk & vanilla extract to the confectionary sugar . Continue mixing until smooth & creamy like yogurt.
2. Section into bowls if adding food coloring and frost!