A spicy gingerbread cookie that’s kicked up a notch with black pepper.
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.
A classic Austrian buttery shortbread sandwich cookie with a jam filling.
A classic Swiss sandwich cookie with almond dough and apricot or strawberry jam.
Pistachios in the dough give flavor and color. At Christmas, they can be trees!
Open spaces filled with crushed candy that melts to become a stained glass window.
A simple sugar cookie recipe with a tender, flaky texture and a buttery taste. Yum!
A Viennese sandwich cookie with raspberry jam.
Dairy-free cutout cookie recipe using shortening.