Wilton Roll-Out Cookies
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Wilton Roll-Out Cookies



If there is one universal symbol of the holiday season, it has to be the cookie. Unlike Santa Claus, Christmas trees or Ebenezer Scrooge, cookies are enjoyed throughout the world wherever the holidays are celebrated. A Wilton Cookie Stamp is a great way to add spirit to these sweet treats.






Butter, 1 cup, unsalted and softened


Sugar, 1½ cup, granulated


Egg, 1


Clear Vanilla Extract, 1½ teaspoons


No-Color Almond Extract, ½ teaspoon


Flour, 2 ¾ cups


Baking Powder, 2 teaspoons


Salt, 1 teaspoon




Preheat oven to 400oF. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12-inch wide and 1/8-inch thick. Dip cookie cutter in flour before each use. Bake cookies on un-greased cookie sheet 6-7 minutes or until cookies are lightly browned. Makes about 3 dozen cookies.