Holiday Cut Out Cookie Recipe - Paganoonoo

My Grandmother Luff's cutout cookie recipe is the best I have ever tasted.  We make them every year and it is my fondest holiday tradition!  Theses beauties were made by my grandchildren last year.

What Michelle, you may say, does this have to do with upcycled fashion?  Not much. However, there is an opportunity to upcycle...

As the children and grandchildren grow and move out I've been making them cookie kits - the recipe, thrifted (and cleaned) cookie cutters - aprons - oven mitts, all packed in a shoebox or large glass jar so they can carry on the tradition.  I share this with you so you can not only make the cookies but make these gifts for others.

Grandma Luff's Christmas Roll Out Cookies

Equipment:

·       Heavy duty mixer (the dough is stiff)

·       Rolling pin

·       Cookie cutters

·       Large flat surface to roll on, or use a big cutting board w/ a wet towel under it to keep it still

·       Cookie Sheets, optionally lined with parchment paper

·       Rolling pin

·       Plastic wrap

Ingredient List

·       4  sticks of salted butter (1 lb)

·       1lb box of powdered sugar a.k.a. confectioners sugar

·       7 cups of flour

·       4 eggs

·       1 teaspoon cinnamon

·       1 teaspoon baking soda

·       Sprinkles for decorating

Cookie Dough Directions

Start with room temperature butter, soft but not melted.

Using a heavy duty mixer,

• Combine 1 lb butter and 1 lb powdered sugar until creamed
• Add 4 eggs, and mix well

In a separate bowl, add

• 7 cups of flour, 1 tsp cinnamon, 1 tsp baking soda

Mix well*
Note*: Add the flour to the mixer  ~ 1.5 cups at a time, mixing after each addition. The dough will be stiff.

The dough needs to be refrigerated prior to rolling it out.  

• Divide it into rectangular wedges (like a deck of cards) about 5" x 4" x 1" and wrap it well in plastic wrap. and refrigerate at least 5 hours and up to 2 days.  

The dough also freezes well if precautions are taken to avoid freezer burn, thaw in the refrigerator only.

Rolling and Baking

Place a cup of flour in a shallow bowl & use it for dusting the rolling surface, dough, rolling pin and cookie cutters to prevent sticking

Let the dough warm slightly

Lightly dust the rolling area with flour

Roll the dough out evenly, about 1/3” deep.  Roll in one direction and them the other with gently pressure so the dough doesn't crack.

Note: If cookies are varying heights they cook at different rates

Cut out the cookies with dusted cookie cutters

Place cookies on a (optional: parchment lined) cookie sheet with enough room between to allow for some expansion.

Bake at 350° until golden on the edges, ~ 11 minutes depending on thickness

Lay cookies on wax paper to cool 

Frosting

1 lb powdered sugar

1 cube (1/4 lb) salted butter

1 tsp vanilla extract

1/3 cup milk to start.

Start with room temperature butter, soft but not melted.  

Cookies must be cooled off to room temp before frosting.

Using a mixer cream butter and sugar.  Add vanilla.  Add a splash of milk at a time and mix until the frosting is a little thick but still spreadable.  It's really hard to come back from adding too much milk!

Spread frosting on cookies and sprinkle right away - do this over a cookie tray to catch sprinkles.

Allow the frosting to dry completely if you are going to stack them and layer in wax paper if possible.

I hope you enjoy them as much as we have.  

Happy Holidays!

Michelle Paganini

P.S. if you sew, check out the rest of my blog to learn about Paganoonoo's upcycle sewing instructions.