Christmas Cut-Outs 101

These have been a tradition in my family as long as I can remember. This year someone told Alex homemade cut-outs were on their bucket list and wanted me to help! This is my attempt at showing the process as best I can with a 3 1/2 year old assistant. This is really the first year she's been able to help in the baking part of it. I have to take a lot of deep breaths and remember it can all be vacuumed up. And note that you can buy cut-outs ready to bake, and I'm positive they're just as much fun to do!

BUT before we go any further and I appear to be some kind of Martha mom, you should know my dining room currently looks like this:Yep, our sweet Jesse Tree surrounded by gifts to be shipped/delivered and craziness! I've decided this Christmas season to stick with what I think is fun...all of that will still be there and waiting on the to-do list! My mom is totally cringing.

First things first, I use this recipe -- both the chocolate and the regular are great! Just trust the 1/2 c sour cream -- this is the least sticky dough I've ever used. I did chocolate ponies for K's pony party and just had to pipe on details! Would be great for Rudolph if you have that cutter!

Chill them in waxed paper and set out while you gather your supplies: cookie cutters, roller (I use spacers on mine), parchment paper cut on insulated cookie sheets, and I mix flour and powdered sugar 1/2 and 1/2 to roll out with.

I make my dough ahead and
then we usually get to baking it a few days later so it stays in the fridge till then...

Mix up a small bowl of half flour and half powdered sugar for rolling out...

Spread it on the counter then also put on both sides of your dough
before rolling and as needed...

Roll out -- the spacers help me not to roll too thick or thin...

Cut out with floured cutters...

Keep rolling out the dough till it's all used. You'll need to re-flour each time.
You'll also need to repeatedly assure your 3 1/2 year old that
if she continues to eat the dough, she will get sick and possibly throw up. :)

Put on parchment paper lined sheets.
I use parchment paper so I don't have to spray each time (I don't spray Pam at all) and
you can keep reusing the same sheets without changing the paper out.
Bake until just turning golden around the edges. Leave on the sheets 2-3 minutes to cool then transfer to baking racks.

The baby-sized cutters are great for little hands
but bake for a min or two less. Mine got too done.

At this point, they usually all go into plastic containers, separated by waxed paper to go in the freezer till decorating time. Thaw in the fridge overnight.

Now for decorating, I do not use royal icing -- tastes gross. The Pioneer Woman did an awesome how-to decorating post here -- ours are not elaborate though. We put icing on with a knife and add sprinkles and decorations.

Our traditional shape is the Christmas tree.
I used the icing recipe below for the whole cookie, then the garland is the can stuff!

I do use paste food coloring -- just better colors than normal drops but not a must.

Icing

4 1/2 c powdered sugar

3 T milk

3 T light corn syrup

1 t vanilla or almond extract

paste food colorings

- Mix powdered sugar, milk, and corn syrup on low until smooth. Mix in extract.
- Test spreading on a cookie to see if it's too thick (add more milk) or too thin (add more powdered sugar).

- Separate into bowls and tint with paste food colorings. Use a toothpick to put just a little bit in (a clean toothpick each time you add). Stir well with a fork.

- I spread on cookies with a knife but you can also pipe the edges and fill.

- Let dry overnight before stacking.