Cutouts
Delicate cutout cookies with a rich buttery flavor, perfect for decorating and sharing with friends and family during holidays or special occasions.
Ingredients
Instructions
- Cream the margarine until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in the soda, salt, vanilla, and powdered sugar.
- Gradually stir in the sifted flour until a dough forms.
- Roll out the dough on a floured surface to desired thickness.
- Cut into desired shapes with cookie cutters.
- Bake in a 350°F oven for approximately 8 minutes or until edges are lightly golden.
Tips & Substitutions
For a lighter texture, ensure the margarine is at room temperature before creaming, as this helps incorporate air. You can substitute margarine with butter for a richer flavor, but note that this may alter the texture slightly. If you want to add a twist, consider mixing in citrus zest or spices like nutmeg. For a festive touch, decorate with icing or sprinkles after baking.
Serving Suggestions
Serve these delightful cutouts with a glass of milk or a cup of tea for a comforting treat. They make excellent additions to holiday dessert trays or can be paired with Ruth'S Caramel Icing for an extra indulgent experience. For a fun twist, consider stacking them with a dollop of whipped cream and fruit for a creative dessert.
Storage & Reheating
Store leftover cutouts in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies layered with parchment paper in a freezer-safe container for up to three months. To reheat, place them in a preheated oven at 300°F for about 5 minutes to regain their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Cutouts contains roughly 992 calories, with 15g protein, 145g carbohydrates, and 9g fat. It is an excellent source of iron (36% of the Daily Value) and protein (31% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1936mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with an equal amount of gluten-free flour blend, though the texture may vary slightly. Be sure to check the blend for xanthan gum; if it's not included, adding a small amount can help with the structure of the cookies.
How can I make these cookies more colorful?
You can incorporate food coloring into the dough before rolling it out. Alternatively, you can frost the baked cookies with colorful icing or decorate them with edible glitter or sprinkles for a festive look. Using different shaped cutters can also add visual appeal.
What if my dough is too sticky?
If the dough is sticky, you can sprinkle a little more flour onto the work surface while rolling it out. If the dough is too soft to handle, refrigerate it for about 30 minutes, as this will firm it up and make it easier to roll and cut.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).