Cutout cookies are evil

All-Purpose Cutout Cookies
The King Arthur Flour Baker’s Companion Copyright 2003

½ cup (3 ¼ ounces) vegetable shortening
8 tablespoons (1 stick, 4 ounces) butter
½ cup (4 ounces) brown sugar, firmly packed
½ cup (3 ½ ounces) granulated sugar
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla extract
1 large egg
2 ½ cups ( 10 ½ ounces) unbleached all-purpose flour
½ cup (2 ounces) white rice flour or cornstarch

In a large bowl, beat together the shortening, butter, sugars, salt, baking powder and vanilla. When well blended, add the egg, beating until fluffy. Whisk the flours and/or cornstarch together and stir in. Divide the dough in half, form into disks, wrap well and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

Remove the chilled dough from the refrigerator and roll it 1/8 inch thick on a lightly floured surface. (I rolled the dough out between sheets of parchment - no flour needed). Cut with cookie or biscuit cutters, place the cookies on lightly greased or parchment-lined baking sheets, and bake for 8 to 10 minutes, until they’re very lightly browned on the edges. Remove them from the oven and cool on racks.

Makes 3 1/2 dozen cookies.

NEVER AGAIN! I’ve said that the last few times I attempted cutout cookies but I never learn (many would be surprised to know that I’m an optimist). I have no problem making the cookies, it’s decorating where it all falls apart. Last year I used Toba Garrett’s glaze and everything worked wonderfully. Two more attempts at that glaze have now failed. I was going to do a buttercream but opted to coat these with almond bark and honestly, I wasn’t happy with the results. It was easy to work with but I’m just not cut out (ha ha) to decorate cutout cookies.

BUT, if you are, this is the recipe for you. The cookies were delicious. Tender yet sturdy. Great taste. King Arthur knows best.