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Cut-Out Spice Cookies (with glaze)
(recipe, Katie Hickey)
I got this recipe from Sara Moulton originally and thought it was lost forever until mom found it written in her spiral cookbook. They are the perfect fall cookies.
- 4 cups flour
- 1½ tsp. ground cinnamon
- 1 tsp. ground ginger
- ½ tsp. ground nutmeg
- ½ tsp. salt
- ¼ tsp. ground allspice
- ¼ tsp. group cloves
- 1½ cups butter, softened
- 1 cup sugar
- 1 large egg
- 1 tsp. vanilla extract
- In a large bowl, mix flour, cinnamon, ginger, nutmeg, salt, allspice, and cloves until blended. In another bowl, beat butter and sugar with an electric mixer until light and fluffy.
- Best in egg and vanilla. Reduce mixer speed to low and add flour mixture gradually, until blended. Divide dough into theirds. Shape each into a ball and flatten to a 1" thick round. Wrap in plastic wrap and refrigerate one hour or until firm enough to roll.
- Heat oven to 375 degrees. Have cookies sheets ready. On a floured surface, roll ⅓ of the dough at a time (keep remainder refrigerated) to ¼" thickness. Cut dough into desired shapes with cookie cutters. Place 1" apart on ungreased cookie sheets.
- Bake about 12 minutes or until cookies are golden or undersides and edges are just starting to turn brown. Cool completely on the cookie sheet set on a wire rack.
- Make glaze of vanilla extract, confectioners sugar and milk. Coat with glaze and sprinkle with fall-colored sugars.