Christmas Cookie Cutouts (No Futzing with Frosting)

Aren't these cookies adorable?  And they are so easy to make, you won't believe it.  And you can make all different kinds.  (Thanks to Terri for coming up with the catchy tagline!)

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Here's a set of 4 small snowflake cutters, and the large snowflake cutter. 

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Here's a set that includes the snowman, gingerbread man, ornament, and Christmas tree.

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To make the cookies, roll the cookie dough between 2 pieces of plastic wrap.  No extra flour is needed and you can reroll the scraps multiple times without it affecting the quality of the cookies.  To ensure all my cookies are the same thickness, I use rolling guides.

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Now it's time to cut the cookies with the plunger cutters, but there's no need to push the plunger thingy down at this point.  Pop the cut dough in the fridge to chill so the dough hardens before transferring the cutouts to a sheet pan - this will keep the cutouts from distorting. 

I forgot to get a photo of the cookies going into the oven, but you know the drill.  I bake my cookies on a silpat lined half sheet pan. 

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While the cookies are baking, knead the fondant to make it pliable and roll it to 1/16-inch thickness, again I'm using my rolling guides.  Use any fondant that you like.  I sometimes buy colored fondant, but most of the time I buy white fondant and color it using gel colors.  

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When I cut the cookie dough, I didn't push the plunger down, but I will now.  

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Then I away the scraps and save them in an airtight container to be used another time.  I let the fondant sit at room temp to firm up before placing them onto the baked cookies - if the room is warm, I pop them in the fridge for a couple minutes.  

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Place the fondant cutouts onto the cookies while they're still warm from the oven.  This will allow the fondant to melt ever so slightly so it adheres to the cookie.  That's it folks.  Super easy.

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And super cute!

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I love them all, but the pink snowflakes are my favorite.  

Okay, go get some plunger cutters and make yourself some cookies!  

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3HanYSv

• Dutch processed cocoa powder https://amzn.to/2SBYQL2

• Christmas cutter set https://amzn.to/2Rlr3Zt

• snowflake cutter set https://amzn.to/2ArHKbR

• rolling guides https://amzn.to/2Vn82F6

• silpat liner https://amzn.to/2CJPLKR

• commercial half sheet pan https://amzn.to/3HdgONw

• gel food colors https://amzn.to/33UOD7J

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Christmas Cutout Cookies

Printable Recipe

Ingredients

• 2 1/4 cups all-purpose flour

• 1/2 cup Dutch-processed cocoa powder, sifted

• 1 teaspoon baking powder

• 1/4 teaspoon fine salt

• 1 cup butter, softened

• 1 cup granulated sugar

• 1 egg

• 1 teaspoon pure vanilla extract

Directions

To make the cookie dough:

1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.

2. In the bowl of a stand mixer fitted with the BeaterBlade attachment, beat the butter and sugar on medium high speed for 30 seconds.

3. Add egg and vanilla; beat to combine.

4. Add flour mixture and beat until incorporated.

5. Remove dough from mixer bowl and wrap well with plastic wrap; chill for 1-3 hours.

6. Preheat oven to 375F.

7. Roll each dough portion to 3/16-inch thickness on a lightly floured surface.

8. Cut out desired shapes with floured plunger cutters, without plunging the design into the cutout.

9. Chill dough before transferring cutouts to sheet pan to prevent distorting.

10. Place cookies 2-inches apart on silpat lined sheet pan.

11. Bake for 6-8 minutes; remove from oven and top with fondant cutouts that have the design pressed into them.

12. Cool completely before serving. Store in airtight container between with wax paper between layers.

Notes

• Recipe makes 40-60 cookies, depending on size.  

• Plan to use about 1/2 pound fondant (I like to buy white fondant so I can color it any way I like).  

• Fondant cutouts can be made a day or more in advance if stored on wax or parchment paper in an airtight container.  

• If cookies cool before fondant toppers are added, warm the cookies for a few seconds in the microwave.

Dorie's Custardy Apple Bars

I'd been paging through my copy of Dorie Greenspan's newest cookbook, Baking Chez Moi, trying to decide which recipe to try first, when I happened to see her on TV promoting the book.  She was demonstrating this delicious recipe for Custardy Apple Bars.  I loved the way she described them and that pretty much sealed the deal for me.  I made them the next day and we absolutely loved them.    

Dorie Greenspan's Custardy Apple Bars

Printable Recipe

Ingredients

• 3 medium juicy, sweet apples, such as Gala or Fuji, peeled and cored

• 1/2 (68 grams) all-purpose flour

• 1 teaspoon baking powder

• 2 large eggs, at room temperature

• 1/3 cup (67 grams) sugar

• Pinch of fine sea salt

• 2 teaspoons pure vanilla extract

• 6 tablespoons whole milk at room temperature

• 2 tablespoons (1 ounce; 28 grams) unsalted butter, melted and cooled

• Confectioners' sugar, for dusting (optional)

Directions

1. Preheat oven to 400F and place rack in center position.

2. Butter an 8x8-inch square baking pan; set aside.

3. Use a mandoline to slice apples 1/16-inch thick.

4. In a small bowl, whisk together the flour and baking powder; set aside.

5. In a large bowl, whisk together the eggs, sugar, and salt for 2 minutes, until the sugar dissolves and the color of the eggs is pale.

6. Add the vanilla, milk, and melted butter.

7. Add the reserved flour mixture and continue to whisk until batter is smooth.

8. Use a spatula to gently fold the apples into the batter, being sure each apple gets coated.

9. Pour mixture into prepared pan and pat into as even a layer as you can (it will level as it bakes).

10. Bake for 30-40 minutes until the apples turn golden brown and a knife inserted in the center of the cake comes out clean.

11. Cool cake on baking rack for 15 minutes before cutting.

12. Slice and dust with confectioners' sugar if desired.

Notes

• I prefer these bars served at room temperature, but they're also good served warm or cold right out of the fridge.  

• Pears may be substituted for the apples.