A thick buttery shortbread cookie from Brittany, France. Crispy outside, moist inside.
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.
Pumpkin Ganache Sandwich Cookies
Lightly spiced dough with cutout faces through which peeks chocolate ganache.
Autumn Leaf Cookies
A spiced cutout cookie that has the buttery tenderness of a sugar cookie.
Apple Cider Cutout Cookies with Cinnamon Sugar
A flavorful cutout cookie using packets of instant hot spiced cider.
A filled cookie stuffed with a date, apricot and walnut mixture.
A buttery shortbread infused with dried lavender flowers and lemon zest.
Lemon Cinnamon Cookies
A crisp cutout cookie with the flavors of lemon and cinnamon, dipped or drizzled with dark chocolate.
Linzer Cookies II
An almond-flavored cutout cookie sandwiched with raspberry or apricot preserves…from Austria.
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.