Nana's Sugar Cookie Cutouts

Nana's Sugar Cookie Cutouts

Makes about 4 dozen


1 cup (2 sticks) Kowalski's Unsalted Butter, at room temperature
1 cup powdered sugar
2 egg yolks
1 ½ tsp. almond extract
2 ¼ cups flour
½ tsp. kosher salt
2 batches Classic Sugar Cookie Icing (optional)
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  1. In a medium mixing bowl, use an electric mixer to beat butter and sugar together until light and fluffy.
  2. Mix in egg yolks and almond extract.
  3. In a separate small mixing bowl, mix together flour and salt; add to the bowl with the butter mixture and mix until no traces of flour remain.
  4. Divide dough in half; shape each half into a rough disc shape.
  5. Wrap dough tightly in plastic wrap; refrigerate for 1 hr. or until firm.
  6. Preheat oven to 350°.
  7. On a cold work surface sprinkled lightly with flour, use a rolling pin dusted lightly with flour to quickly roll out 1 disc of dough to an even ¼" thickness (keep remaining dough refrigerated until ready to roll).
  8. Cut dough with cookie cutters, rerolling scraps; place 1" apart on parchment-lined baking sheets.
  9. Roll and cut remaining disc of dough.
  10. Bake in preheated oven until edges are lightly browned (12-14 min.), rotating and turning pans halfway through.
  11. Let cookies rest on sheet pans for 2 min.; move to a wire rack to cool.
  12. When cookies are completely cool, decorate with icing, if desired.

Tasty Tips:

  • The yield on this recipe will vary depending on the size and shape of cookie cutter(s) used. A cutter roughly 2" wide will yield approx. 4 dozen cookies.
  • If dough is made well in advance and is fully chilled, bring to room temperature for 1 hr. before rolling.
  • If dough gets too warm, it may be a good idea to put the cut cookies into the fridge for 20-25 min. before baking.