A crisp cutout cookie with the flavors of lemon and cinnamon, dipped or drizzled with dark chocolate.
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.
An almond-flavored cutout cookie sandwiched with raspberry or apricot preserves…from Austria.
Round butter cookies are sandwiched with a chocolate-hazelnut filling, on a stick.
A lemon-flavored cookie brushed with egg for a golden color. Traditional in Switzerland.
A buttery sugar cookie with a bit of crispiness.
A cutout sugar cookie recipe for decorating. Uses solid vegetable shortening for a softer texture.
This is a nice sugar cookie which doesn’t require that you chill the dough before you roll it out.
A simple butter shortbread with oatmeal, which gives it a little bit more chew and color.