German cutout cookies flavored with orange, nutmeg and brandy.
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 crunchy walnut cutout cookie.
Crystallized ginger and toasted pine nuts spice up this traditional favorite.
Traditional German spice cookie with baked-on icing.
Cinnamon stars, a traditional German and Swiss recipe.
Soft cutout cookie recipe that makes a great base for icing.
A Danish cutout cookie topped with cinnamon sugar and an almond.
Soft and flavorful cutout cookie that with dough that is easy to work with.