This recipe comes from Lucy Drury of Wildwood, Missouri. The recipe is found on the Penzeys website, but as noted in previous posts, we are unsure this link is permanent, so we include the recipe here. This should not be your first attempt at Christmas cutout cookies; the dough is fragile. If you still want to try it, though, you are in for a treat. According to Lucy, “This is a cutout variation of the Greek cookie Kourabiedes.” The dough is delicate and can be difficult to work with but the rich buttery flavor is worth it.
Prep. time: 45 minutes
Baking time: 15 minutes
1 lb. butter, softened (4 sticks)
¾ cup powdered sugar
2 tsp vanilla extract
2 Tbsp cognac or brandy
4½ cups flour
- icing or powdered sugar for decorating
1. Cream together the butter and powdered sugar until fluffy. Spend at least 5 minutes doing this on medium speed. Add the vanilla extract and cognac and mix well. Slowly beat in the flour. Divide the dough into 3-4 discs, wrap in plastic wrap and refrigerate for about 30 minutes, until the dough is easy to handle.
2. Preheat oven to 350° F. Roll out to 1/4-inch thickness on a surface lightly dusted with powdered sugar. Leave the dough you aren’t working with in the fridge as the dough softens quickly. Cut with your favorite cookie cutters and place on cookie sheets. Bake at 350° for about 15 minutes or until lightly browned. Remove from the pan very carefully as they have a tendency to break; let cool completely. Decorate with icing as desired or dust with powdered sugar. The cookies will be a bit fragile, so handle with care.
Serves: 36-48 cookies
Nutritional Information: Servings 24;
Serving Size 2 cookies (48g); Calories 240; Calories from fat 140; Total fat 16g; Cholesterol 40mg; Sodium 110mg; Carbohydrate 22g; Dietary Fiber <1g.