April 10, 2012

Cut Out Cookies for Spring! Tea Cups and Flowers

It's spring!  Time for a pastel color palette, Mother's Day and more.  How about making cut-out cookies?  How about  tea cups and flowers?

When I originally made these, I was in the middle of a crazy, hectic schedule of three kids sports, lessons and school schedules as well as my own full time work schedule.  The trick to finding the time is to mix and bake them one day - then put them in the freezer until that weekend or a different day and do the decorating then.  Seasonal cookies are an important tradition to my kids and thus, important to me.

Because I didn't have a large span of time, the detail isn't as usual and I did not use a variety of colors on this batch  (I usually add a pretty mint green and pale yellow) - but they are sweet and pretty and oh so delicious.  And?  Tradition continues. 

Sugar Cookies

1 1/2 c granulated sugar
1 1/2 c butter, soft
2 eggs
2 tablespoons vanilla extract
4 c flour
1 t baking soda
1 t cream of tartar
1 t salt

Combine  sugar and butter, beat until creamy with your electric mixer.  Add eggs  and vanilla.  Beat well.  Add dry ingredients and mix until blended.   Chill dough until it's easy to work with;  30-60 minutes.

On  lightly floured surface roll the dough to 1/4 inch thickness.  Cut out  cookies.  Bake at 350 until the edges just start to turn golden brown,  about 10 minutes.  Cool on wire racks.  Frost.

Cookie Cutters:

Fox Run Tea Party Cookie Cutter Set

Tea Cup Metal Cookie Cutter

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