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  • Holiday Cut-Out Cookies

    Holiday Cut-Out Cookies
    This recipe was inspired by the traditional butter cookies, called Einfache Ausstecher, that my Bavarian grandmother used to make for our family when I was growing up. To make it extra special for the holidays, I updated Oma’s recipe, transforming the cookies into festive and tasty sandwiches filled with Chocolate Treat Much Better Butter™.

    We’re honored that Edible East Bay magazine featured these cookies in their Holiday 2020 issue when I created the original recipe for Halloween. Check out the full article here so you’ll have the recipe at the ready for any occasion.

    Makes approximately 18 large sandwich cookies or 3 dozen individual cookies.

    3 ¼ cup all-purpose flour
    ½ cup sugar
    2 ½ sticks unsalted butter, softened
    2 small eggs
    1 tablespoon baking powder
    2 teaspoons vanilla
    Pinch salt 
    ⅓ - ½ cup Chocolate Treat Much Better Butter™

    Holiday cookie cutters of choice
    Parchment paper
    Drinking straws or other tools for cutting out decorative openings

    In a large bowl combine flour, baking powder and a pinch of salt. Mix well. Form a well in the center of the dry ingredients, and place the sugar, eggs and vanilla into the well. With a hand mixer or electric mixer on low, gently beat just the sugar, eggs, and vanilla until they’re the consistency of a porridge. Don’t worry if a bit of flour gets into the mixture.

    Add chunks of softened butter into the ‘porridge’ and mix until combined well. Gradually mix in the dry ingredients from around the edge of the bowl until all ingredients are combined and smooth.

    Divide the dough in half. Place each half between two pieces of parchment paper the size of a cookie sheet. Roll out evenly (approximately ⅛-inch thick) until it fills nearly the entire area of the parchment paper while smoothing out any creases. Keeping paper in place, layer rolled dough on a cookie sheet, and refrigerate until cold, 20–30 minutes. 

    Preheat the oven to 350°F

    Working with the first  portion of dough, peel away parchment paper, cut out cookies using your favorite holiday shapes, and transfer to the cookie sheet.

    With the second portion of dough, cut out cookies for the tops of the sandwiches. Use a drinking straw or other tool, to cut out eyes, noses, mouths, tree ornaments or other small shapes in these topper cookies. 

    Roll the dough scraps and continue cutting cookies until all the dough is used. As you work, you may need to refrigerate the dough if it becomes too soft to handle.

    Bake at 350°F for 6–9 minutes or until the edges of cookies start to appear golden brown. Transfer to wire racks and cool. Spread a thin layer of Much Better Butter™ on the solid cookie and top with the decorated cookie. Enjoy!

    Be well, stay healthy. ~ Tina

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  • Comments on this post (1 comment)

    • Cynthia Sumner says...

      How do I love thee? Let me count the ways. You may turn me into a baker yet.
      After reading your newsletter, I had to go grab a big ole spoonful of my fave HoneyKissed Butter. Yumm. Looking good on all fronts!

      December 06, 2020

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