Sugar Cookie Cutouts Bisquick Recipes

BISQUICK™ NO-ROLL SUGAR COOKIES

Steps:

• Heat oven to 400°F. In large bowl, stir all ingredients except granulated sugar until soft dough forms.
• Shape dough into balls, about 1 inch in diameter; roll in granulated sugar to coat. On ungreased cookie sheets, place balls about 2 inches apart. Flatten balls slightly with bottom of glass.
• Bake 5 to 6 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks to cool. Store in airtight container.

SUGAR COOKIE CUTOUTS - (BISQUICK)

Steps:

• In large bowl, stir together all ingredients except Bisquick and decorator sugar/icing.
• Stir in Bisquick until soft dough forms; cover and refrigerate 1 to 2 hours.
• Heat oven to 400*.
• Roll out dough, about 1/4 at a time, on surface sprinkled with flour.
• (Keep remaining dough refrigerated until ready to roll).
• Cut into desired shapes with cookie-cutters.
• Place about 2 inches apart on ungreased cookie sheet.
• If using, sprinkle with colored sugar/decorating sugars.
• Bake 5-7 minutes, until edges are light brown.
• Place on wire rack to cool.
• Ice if desired.

THE BEST ROLLED SUGAR COOKIES

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

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.

SUGAR COOKIE CUTOUTS

Steps:

• Sift flour, baking powder, and salt into a bowl.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough in half; flatten each half into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4 inch thick. Remove top layer of plastic wrap. Cut out cookies with a 4-inch one-piece-shaped cookie cutter. To make an ornament, cut out a hole from the center of the neck about 1/4-inch from the edge using a straw. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, freeze until very firm, about 15 minutes. Remove baking sheet from freezer and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
• Bake, switching positions of sheets and rotating halfway through, until edges turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.

SUGAR COOKIE CUTOUTS

Steps:

• In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
• Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

SUGAR COOKIE CUTOUTS

Steps:

• 1. Stir all ingredients except Bisquick and granulated sugar in large bowl until well blended. Stir in Bisquick until soft dough forms. Cover and refrigerate 1 to 2 hours or until chilled.2. Heat oven to 400°. Roll one-fourth of the dough at a time 1/8 inch thick on surface sprinkled with Bisquick. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes. Place about 2 inches apart on ungreased cookie sheet. Sprinkle cookies with sugar crystals.3. Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack cool.HIGH ALTITUDE (3500 to 6500 feet): Use 2/3 cups powdered sugar and 1 3/4 cups Bisquick. Stir 3 tablespoons all-purpose flour into Bisquick. Bake 6 to 8 minutes.NUTRITION FACTS: 1 Cookie: Calories 55 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 5mg Sodium 115mg Carbohydrate 8g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1/2 Starch 1/2 FatBETTY'S TIP: Get creative and make some cookie art! Use decorating gels or ready-to-spread frosting, and sprinkle with assorted candy decorations.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.