Carrot Cookie Cutter - 3"

Roll-Out Cookie Recipe

1 cup unsalted butter, softened

1 cup granulated sugar

1 egg

1 teaspoon Vanilla

1 teaspoon baking powder

3 cups all-purpose flour

Preheat oven to 400˚F.

In a large bowl, cream butter and sugar with an electric mixer.  Beat in egg and vanilla. 

Mix baking powder and flour, add one cup at a time, mixing after each addition.  The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time). 

Do not chill dough.  Divide dough into 2 balls. 

On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 in. thick.  Dip cutters in flour before each use. 

Bake cookies on an un-greased cookie sheet  for 6-7 minutes or until cookies are lightly browned.

Makes 20-24 average size cookies.

NOTE:  Dough can be tinted with icing color.  Add small amounts until desired color is reached.  For chocolate cookies; Stir in 3 ounces melted, unsweetened baking chocolate.

To make this recipe Gluten-Free:  I use the same recipe when making these gluten-free.  I replace the All-purpose flour with the Better Than Cup for Cup Blend.  You can find this recipe at www.glutenfreeonashoestring.com.

• Metal cookie cutters should be gently hand washed and then quickly dried to prevent rust.
• To ensure that all nooks and crannies are dry, place the cookie cutters (rolled edge on top) on a clean baking sheet in a warm, turned-off oven for a few minutes.