Best Cut Out Cookies Ever

Directions

• Sift together flour and baking powdering a separate bowl.
• In another bowl, beat together the sugar and egg until it becomes yellow in color. Add the butter, vanilla, and oj. Mix until combined.
• Slowly add flour mixture about 1/2 cup at a time and blend until all flour is used.
• Using your hands, knead the dough and make two equal mounds. Form each mound into a flattened rectangle and wrap each in plastic wrap, chill at least for 1 hour. The dough can be refrigerated up to 3 days or frozen for 2 weeks.
• When ready to use, remove dough from refrigerator and preheat oven to 400. Prepare rimmed baking sheets with parchment paper.
• Sprinkle powdered sugar on the counter and roll out one rectangular at a time. Roll out the dough but quarter turn each time to roll to make sure the dough thickness stays the same all around. Once it is rolled out and even thickness all around, make a small mound of powdered sugar and dip each cookie cuter into the powdered sugar and then cut out each shape. Place each cookie on the prepared baking sheet. Depending on size of cookies you should get anywhere from 8–12 cookies per sheet. Continue with remaining dough scraps and remaining other wrapped dough.
• Place cookie pan in refrigerator for 20 minutes and then place in oven. Cook for 6 minutes then remove and rotate the cookie sheet and cook for another 4-6 minutes. If cookies look golden then cook less.
• Remove cookies from oven, allow to cool on pan for 5 minutes, remove to wire rack and cool completely.
• If you don’t want to decorate, just want the fun shapes before cooking sprinkle with a flavored sugar. If you are going to decorate the eggs. Here is the icing recipe.
• Cookie Icing
• In a bowl, mix 1 cup sifted powdered sugar, 2 teaspoons milk, 2 teaspoons light corn syrup, 1/4 teaspoon vanilla, and food coloring of choice. Remember to use very little food coloring to begin with as you can always make the color darker but not lighter.
• HAVE FUN.