Cutout Cookies with Almond Flavoring

Just in time for Easter or a springtime birthday party, here's a no-fail, quick and easy cutout cookie recipe. Cutout cookies are so eye-appealing and buttery-sweet, who can resist? But the thought of making cutouts usually inspires dread at the thought of hours of waiting for the dough to chill, rolling out and cutting an overly delicate dough that breaks, and finally getting to ice cookies that crumble. 

Not this recipe. It doesn't require a chill-down time in the fridge, and the dough is easy to work with, forgiving even. It won't break apart on you when you transfer cookies to the baking sheet, and they're sturdy enough to decorate after they're baked.

Taste Test Kitchen

We adapted a favorite, vintage Christmas cookie recipe that Lee learned to make as a teenager and passed on to Rebel. It's both easy to make and incorporates one of our favorite baking flavors - almond flavoring - in its buttery texture (if it's not your fav, you can substitute vanilla flavoring). The original Magic Carpet Cookies recipe had you roll out long rectangles, bake, ice and slice. We thought it would convert nicely to a cutout cookie.

It really did. We made them with Earth Balance Vegan Buttery Sticks the first time and with the lactose free butter now for Easter. Each time, whether margarine or butter, the great texture and flavor had us taste-testing our fill! 

Our favorite new thing for icing cookies is small bottles with tips. They're ideal for creating outlines, dots and squiggles that look fancy but are really easy to do.

We hope you'll find a couple hours to enjoy a little festive cookie baking and allow your inner cookie artist to have some fun. This dough is kid friendly, too, whether the kid is young or old.

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Cutout Cookies with Almond Flavoring

by Burnt Toast Food Blog March-15-2018

This buttery, almond flavored cookie is so much easier to roll out and work with than most cutout cookies, plus you won't have to wait while the dough sets up in the refrigerator. Mix it up, and you're ready to go.

Ingredients

• 1 cup, softened, lactose free butter or vegan margarine
• 1/2 cup sugar
• 1 egg
• 3 teaspoons almond extract
• 2 2/3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
Icing:
• 1 1/2 cup powdered sugar, sifted
• 3/4 teaspoon almond extract
• 2 tablespoons nondairy milk, or more to reach spreading consistency
• food coloring

Instructions

Preheat oven to 375º.1. Cream butter and sugar until fluffy and lighter in color. Add egg and flavoring and mix well. 2. Whisk together flour, baking powder, and salt. Blend into butter mixture. 3. Roll out on floured surface to about 3/8" thick. With floured cookie cutters, cut out shapes. Transfer to baking sheet about 1" apart. Roll out remaining dough, cut and place on baking sheet.4. Bake 8-10 minutes, until light brown around edges. Cool and decorate.To make icing: mix powdered sugar, flavoring and nondairy milk until icing reaches spreading consistency. Tint, if desired. Store cookies in airtight container for up to a week.Notes:Use lactose free butter or Earth Balance Vegan Buttery Sticks - either creates terrific results.Substitute vanilla flavoring in cookie and icing if preferred.

Details

Prep time: 1 hour 30 mins Cook time: 30 mins Total time: 2 hour Yield: 3 dozen, 2 1/2" cookies