A crisp cutout cookie with the flavors of lemon and cinnamon, dipped or drizzled with dark chocolate.
Cutout Cookies
Cutout cookie dough is stiff so that it can be rolled out with a rolling pin, then cut into shapes, usually with cookie cutters. For easier handling, chill the dough and work with small amounts at a time, keeping remaining dough chilled till needed. Unchilled dough absorbs too much flour, resulting in tough, dry cookies. Repeated re-rolling also causes tough cutout cookies, so re-roll your dough only one time. To avoid sticking, roll on a lightly floured board, or use our favorite technique: roll the dough between two sheets of waxed paper. You can also use a knife, a pizza or pastry roller, or traceable cardboard patterns to produce unusual cutout cookie shapes.
Linzer Cookies II
An almond-flavored cutout cookie sandwiched with raspberry or apricot preserves…from Austria.
Lollipop Cookies
Round butter cookies are sandwiched with a chocolate-hazelnut filling, on a stick.
Mailanderli
A lemon-flavored cookie brushed with egg for a golden color. Traditional in Switzerland.
Mary’s Sugar Cookies
A buttery sugar cookie with a bit of crispiness.
MomMom’s Sugar Cookies
A cutout sugar cookie recipe for decorating. Uses solid vegetable shortening for a softer texture.
No-chill Cutout Sugar Cookies
This is a nice sugar cookie which doesn’t require that you chill the dough before you roll it out.
Oatmeal Shortbread
A simple butter shortbread with oatmeal, which gives it a little bit more chew and color.