Blue Ribbon Winner Holiday Cutout Cookies Recipes

HOLIDAY CUTOUT COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate, covered, overnight or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until edges are lightly brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat confectioners' sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired.

BLUE RIBBON ALMOND ROCA COOKIES

Steps:

• Preheat oven to 300 degrees F.
• In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
• Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
• Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

BLUE RIBBON WINNER HOLIDAY CUTOUT COOKIES

Steps:

• Cream shortening and butter with powdered sugar til light and fluffy.
• Add eggs one at a time til incorporated; mixing well; add extracts til blended.
• Sift flour, baking soda and cream of tartar in separate bowl. Stir with whip until well blended.
• Add dry mixture to batter; mixing just until incorporated and creamy. Do not overbeat.
• Chill in bowl for at least 4 hours or overnight.
• Roll out on lightly floured board or between Saran Wrap sheets.
• Cut out and transfer to lightly greased cookie sheets.
• Bake at 350° for 8-10 minutes. Do not overbrown. Edges should be very light brown.
• Leave on cookie sheet exactly one minute before transferring to cooling rack. The cookie should have a crisp melt in your mouth texture.
• Souce: Blue Ribbon Winner Cookie Entry Minnesota State Fair 1987.

BLUE RIBBON SUGAR COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, cream of tartar, baking soda and salt; set aside.
• In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
• Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SWEETHEART COOKIES

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add egg yolk; mix well. Stir in the flour by hand. On a lightly floured surface, gently knead dough for 2-3 minutes or until thoroughly combined. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each. Fill each with 1/4 teaspoon preserves. , Bake for 13-15 minutes or until edges are lightly browned. Remove to wire racks. Dust warm cookies with confectioners' sugar if desired. Cool.

CHRISTMAS VANILLA BUTTER CUTOUTS

Steps:

• 1. Cream butter and sugar.
• 2. Blend in egg and vanilla.
• 3. Add flour and mix well.
• 4. Cover in plastic wrap and chill for at least an hour.
• 5. Roll out to about 1/4 inch thickness.
• 6. Cut out shapes with your favorite cookie cutters.
• 7. Place on ungreased cookie sheet.
• 8. Bake at 375 degrees until light brown (about 8 min).
• 9. Ice when cooled with your favorite vanilla cookie glaze or icing.

MARTHA'S BLUE RIBBON SUGAR COOKIES - CHRISTMAS

Steps:

• In a large mixing bowl, cream butter and sugar until well mixed.
• Add 2 eggs to the creamed mixture. Mix well.
• In another large bowl, mix sifted flour, baking powder and salt together. Add to creamed butter mixture. Mix well.
• Add in grated orange rind, and mix well.
• Make into a ball, and chill in bowl covered with saran wrap, for at least 2 hours, or overnight in the refrigerator.
• When ready to bake preheat the oven to 350.
• With a floured rolling pin, roll out the dough to about 1/4" thick on a very lightly floured surface.
• Make into desired shapes using cookie cutters. (I dip my cutters in flour before cutting each cookie, so they don't stick). If you don't have cookie cutters, you can use the bottom of a glass instead. Brush off any excess flour before putting them on the cookie sheet, if there is any.
• Place cookies on ungreased cookie sheet about 2" apart. You may use parchment paper if you like.
• Bake for 8 minutes (or you may preheat the oven to 300, and bake for 10 minutes).
• Let cookies cool on wire racks.
• Decorate.
• Store in a covered plastic container, or cookie tin.

EASY HOLIDAY CUTOUT COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, softened butter and egg until soft dough forms. Roll dough on floured surface to about 1/4 inch thick. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheet.
• Bake 7 to 9 minutes or until light golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely.
• Spread frosting on cooled cookies. Decorate as desired with remaining ingredients.