Charlene also demonstrated some Holiday Cutout Cookies in the Peach Mennonite Church Community Kitchen. This is a fun session as everyone can participate in rolling out the dough, cutting out the cookies, and decorate the cookies.
Above are some samples of the decorated Holiday Cutout Cookies.
- 3 cups powdered sugar
- 1/2 teaspoon vanilla
- 2-3 tablespoons water
Click on Read More for the instructions.
|Prepare the cookie dough as per Raspberry Diamonds. Divide the dough into 3 portions. Flatten each piece into a 1-inch disk, and wrap in plastic wrap. Refrigerate until firm, about 20 minutes.Roll each piece of dough between two sheets of parchment paper until 1/4 inch thick. Loosen parchment paper on both sides, but remove only the top sheet.
|With floured cookie cutters, cut dough into shapes. Plan your cutting properly so that there will be minimum scraps for re-rolling. Roll scraps together and repeat.
|Place shapes 1 inch apart on cookie sheets lined with parchment paper.
|It is important to place different size shapes on separate cookie sheet as the baking time differs depending on the size.Bake cookies in a 350F preheated oven until golden, about 12-15 minutes, switching pan positions halfway through baking.
Let cookies cool on sheet for two minutes, then transfer to rack to cool completely.
|To make the icing, mix powdered sugar, vanilla, and water together until smooth, and the icing can hold its shape when drizzled onto a flat surface.
|Divide icing into several bowls and tint with food coloring to obtain desired colors. Use one drop of coloring at a time.
|Here are some colored icings. You may combine different food coloring to achieve more colors.
|Spoon icing into ziplock bags, cut a very tiny hole in one corner.
|Ice cookies when they are completely cooled.
|Icing idea: Cover a cookie completely with one color icing, then use a different color to create lines or dots. Use a toothpick to swirl colors.
Charlene, thank you so much for such a fun cookie making session.