From the kitchen of Stephanie Knewasser. I found
this recipe in a 2005 issue of Good Housekeeping
magazine, then made some changes. They are
Kyle's favorite. Cinnamon, nutmeg & allspice flavor
the dough and they hold their shape beautifully
when baked (see photos).
Cream until light & creamy (~3minutes):
1/2 c butter
1/4 c crisco
1 1/2 c packed brown sugar
Add:
2 eggs
2 tsp vanilla
Add:
3 c flour
1/2 tsp b. soda
1/2 tsp salt
1 tsp b. powder
1 tsp cinnamon
1 1/2 tsp nutmeg
1/4 tsp allspice
Mix until blended.
Chill dough.
Roll dough on a floured surface.
Cut with cookie cutters.
Bake on ungreased cookie sheets.

Bake @ 350 for 12 minutes or lightly browned.
Cool on a wire rack.
Frosting optional.
Spice Cutout Cookies
Take a small chunk of
dough. Flour surface.  
Cover dough with
saran wrap. Roll flat.
Cookie cutters with
little nooks need to be
tapped in flour before
each cut to prevent
sticking.
Cut cookies close
together.  Scraps will
be re- rolled.  You
want to minimize
re-rolling dough.
This tool is great for
transferring cookies to
the cookie sheet
without the shape
becoming deformed.
I like my cut outs this
thick.  Thinner cookies
cook quicker.  Thicker
& bigger cookies take
longer.
Gather scraps & add a
big spoonful of dough.
Flour surface. Cover
with saran.  Roll flat.
Similar Recipes:
Snicker-
doodles
Snickerdoodles
I wanted to bring these cookies,
frosted, from my home in Florida to
New York for Christmas. But how to
easily transport the soft frosting
without making a mess? Make the
cookies thinner and sandwich them.
They traveled beautifully. Be
generous with the frosting.
Cookie
Frosting
Molasses
Cookies
Molasses Cookies
Molasses Cry
Baby Cookies
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