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.

 

Ingredients:

 

 

 

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.

 


 

 

 

 

 

 

 

 

 

 

 

   

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