Savory Christmas Cutouts Recipes

SAVORY PUFF PASTRY CHRISTMAS TREE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.
• Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.
• Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.
• Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.
• Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
• Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.
• Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.

GRANDMA'S CHRISTMAS SPICE CUTOUTS

Steps:

• Combine the first five ingredients. Whisk together remaining ingredients; add to molasses mixture and mix well. Refrigerate, covered, 3 hours or overnight., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes with floured 2-in. cookie cutters; place 1 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool.

CHRISTMAS CUTOUTS

Steps:

• Cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate until firm enough to roll, 2-3 hours., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-in. cookie cutters. Place on ungreased baking sheets., Bake until edges begin to brown, 7-8 minutes. Remove from pan to wire racks; cool completely. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency; tint with food coloring if desired. Spread over cookies. Decorate as desired.

CLASSIC CHRISTMAS SUGAR COOKIE CUTOUTS

Steps:

• In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
• Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
• Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.

CHRISTMAS CUTOUTS WITH VANILLA ICING

Steps:

• For cookies:
• Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl to blend well. Add egg, sour cream, and vanilla; beat 1 minute. Beat in dry ingredients in 2 additions until just blended. Gather dough together; divide in half. Flatten each half into disk; wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Soften dough slightly at room temperature before rolling out.)
• Line 2 baking sheets with parchment paper. Sprinkle work surface and top of dough disks with additional sugar. Working with 1 disk at a time, roll out dough to 1/4-inch thickness (dough will be very soft). Using assorted 2- to 3-inch cookie cutters, cut out cookies. Transfer to prepared sheets, spacing 1 inch apart. Gather scraps and roll out on sugared surface; cut out more cookies. Repeat until all dough is used. Chill all cookies on baking sheets at least 15 minutes and up to 1 hour.
• Preheat oven to 350°F. Bake cookies, 1 sheet at a time, until light golden at edges, about 12 minutes. Transfer cookies to racks and cool completely.
• For icing:
• Combine 4 cups powdered sugar, 3 tablespoons milk, and vanilla in medium bowl. Stir until icing is well blended, smooth, and spreadable, adding more milk by teaspoonfuls if too thick or more sugar by tablespoonfuls if too thin. Using small icing spatula or table knife, spread thin layer of icing atop each cookie. If using colored sugar crystals, sprinkle over cookies before icing sets. If using food-safe colored markers, let icing dry about 30 minutes; decorate cookies as desired. (Can be made 3 days ahead. Store airtight between sheets of waxed paper at room temperature.)
• *The Bon Appetit test-kitchen staff used food-safe colored markers, called FooDoodler pens, to decorate these cookies. The markers are available at Sur La Table stores or can be ordered from King Arthur Flour (800-827-6836) or bakerscatalogue.com.