Holiday Cut-Out Cookies

Chef Frank Terranova
Published: November 26, 2008

INGREDIENTS

Softened unsalted butter 14 tablespoons
Egg 1 large
Vanilla extract 1 teaspoon
All purpose flour 2 cups
Powdered sugar 1/2 cup
Granulated sugar 1/2 cup
Salt 1/2 teaspoon

METHOD OF PREPARATION

1. Using the paddle attachment, cream the butter smooth in the bowl of a stand mixer.
2. Scrape, add egg and vanilla.  Do not blend.  Place all dry ingredients on top of butter mixture.
3. On low speed, combine all ingredients and mix to a smooth paste. 
4. Remove dough from mixer, press flat, wrap in plastic, and refrigerate at least two hours.  This may be done up to three days ahead of time.
5. On a lightly floured surface, roll the dough out to 1/4- inch thickness.
6. Use cutters for desired shapes.
7. If desired, cookies can be sprinkled with colored sugar before baking or decorated with royal icing after baking.
8. For ornaments, press a hole into cookie before baking.
9. Bake in a 350˚ oven until edges just begin to color. 

FOR CANDY CANES:

1. Color a small piece of the dough with red food coloring and flavor with peppermint oil or extract.
2. Marble using 2 to 3 times as much plain dough as red dough.
3. Roll out into a rope.
4. Cut sections and form into canes.
5. Bake as above.

Cooking with Class® on Channel 10 is hosted by Chef Frank Terranova, an instructor at Johnson & Wales University. This recipe was featured during week of “Holiday Cookies with Mitch Stamm.