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Chill dough for an hour.
Heat oven to 275 degrees.
Roll out to 1/4 inch and use favorite cookie cutters to cut shapes. Place on ungreased cookie sheet. Combine dough scraps and roll out again; cut more shapes. Bake for 10 to 12 minutes.
Cool cookies completely. Frost cookies with buttercream frosting or favorite icing; make sandwiches by placing one cookie on another. Dust top with powdered sugar. Decorate with sprinkles.
— Courtesy of Teri and Jessica Leiter, who entered this recipe in The Herald-Mail's 2012 Cookie Exchange Contest
Buttercream frosting
1/2 salted butter, softened
4 cups powdered sugar
1 teaspoon vanilla
3 tablespoons 2 percent milk; use more as needed
3 drops green food coloring
Combine butter, powdered sugar, vanilla and milk and mix with mixer on low speed. Then beat on medium speed until fluffy. Add green food coloring and frost cookies.
— Courtesy of Teri and Jessica Leiter, who entered this recipe in The Herald-Mail's 2012 Cookie Exchange Contest
Heat oven to 275 degrees.
Roll out to 1/4 inch and use favorite cookie cutters to cut shapes. Place on ungreased cookie sheet. Combine dough scraps and roll out again; cut more shapes. Bake for 10 to 12 minutes.
Cool cookies completely. Frost cookies with buttercream frosting or favorite icing; make sandwiches by placing one cookie on another. Dust top with powdered sugar. Decorate with sprinkles.
— Courtesy of Teri and Jessica Leiter, who entered this recipe in The Herald-Mail's 2012 Cookie Exchange Contest
Buttercream frosting
1/2 salted butter, softened
4 cups powdered sugar
1 teaspoon vanilla
3 tablespoons 2 percent milk; use more as needed
3 drops green food coloring
Combine butter, powdered sugar, vanilla and milk and mix with mixer on low speed. Then beat on medium speed until fluffy. Add green food coloring and frost cookies.
— Courtesy of Teri and Jessica Leiter, who entered this recipe in The Herald-Mail's 2012 Cookie Exchange Contest