This recipe was shared by Lisa Morgan at www.blessedwithgrace.net and posted on www.titus2atthewell.com. My children were begging if we could make cut outs this year.. I read this recipe and knew it would be delicious- I love, love, love sour cream in pastries, and the mixture of crisco with butter give these cookies a rich and dense texture. I let my children do the cutting and the decorating…they did such a great job! Love this recipe! 5 more days till Christmas…..
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| sugar, flour, butter, eggs, crisco, sour cream, baking soda, salt |
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| Beat the eggs, butter, sugar and crisco together |
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| Add and beat in sour cream |
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| Add the remaining ingredients |
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| Mix well – batter will be stiff and sticky |
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| Roll in a ball and cover with plastic wrap- refrigerate for at least 2 hours or over night. |
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| Make sure to have a well floured surface |
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| Roll out to about 1/2 inch thickness and use cookie cutters to cut your desired shapes. Bake @ 375 for 10-12 mins. |
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| Make the frosting by mixing butter with 1 cup of powdered sugar and a tsp of vanilla |
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| Mix well until creamy |
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| Add milk and remaining powdered sugar |
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| Decorate creatively! Good job Kidos!!!!
Christmas Cut-Out Cookies
1/2 cup Crisco
1/2 cup butter (real butter), softened to room temperature
2 cups sugar
2 eggs
1 cup sour cream
5 cups all-purpose flour (sift your flour)
1 tsp salt
1 tsp baking soda
1 tsp vanilla
Beat eggs, Crisco, butter, and sugar. Add sour cream and beat well. Add the remainder of the ingredients. Once the dough is mixed together, roll into a large ball, wrap in plastic wrap, and refrigerate. (You can refrigerate overnight.)
When ready to make the cookies, roll the dough out on a well floured surface, and keep your rolling pin floured. Cut out your cookies and place on prepared cookie sheets. Bake at 375 for 10 minutes.
Butter Frosting
1/3 cup soft butter (real butter)
1/4 cup of milk
3 cups confectioner’s sugar, sifted
1 tsp vanilla
food coloring (if desired)
Mix butter, vanilla, and 1 cups powdered sugar until light and fluffy. Add the remaining sugar and milk, alternating, beating until very smooth and of spreading consistency. Keep beating a little while after you think it is done, just to be safe. Then, divide into bowls and add food coloring as desired. Frosting will harden as it dries on the cookies. Once they are dry, they are easily frozen if you are not going to eat them in the next week or so.
Thanks for this great recipe Lisa! Merry Christmas…
Enjoy,
~Janelle
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Yummy cant wait to try this. My kids have been yelling to do this and I havent done it yet. I can put it together now with this amazing recipe! Thanks for sharing!! Have a Merry Christmas!!
Yay…I want to try this one out. Pray for me…:). Lets see what I get maybe some chubby cutouts. LOL! Thanks for sharing all the yummy recipes. God Bless you and may you and your family have a Merry CHRISTmas!!
Love,
Adrienne
The children did wonderful! Future bakery owners tell them:-)
The blue star with pearls looks vintage. Gorgeous!!
Those were all the little guy…he is very crafty! 🙂 Suzanne, they will blush after I tell them you said that…they soak up compliments, so sweet. Adrienne, Merry Christmas to you too…good luck on the cut-outs, I know they are not as easy as they look, but I have faith you can do it! Make sure to refrigerate the dough and you will do great! Sonya..have fun making these with the kidos! Love, Janelle
Do the cookies have to be refriderated after frosting because of the dairy in the frosting?
Great question! I would recommend frosting before serving or freezing. If you want to keep them out for a few days, I would recommend refrigerating. If you do not like the idea of refrigerating them (they may dry a little) than I suggest swapping the milk with water…you will not taste much of a difference, it is more for texture purposes that we add the milk. Thanks! Merry Christmas, Janelle
Thank you, I always wondered about that!