From the kitchen of Stephanie Knewasser.   This
recipe was adapted from a Christmas issue
magazine. They are Kyle's favorite. Cinnamon,
nutmeg & allspice flavor the dough and they hold
their shape beautifully when baked for perfect
textured cookies (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.
"Santa, just so you know, I put a trap on your cookies so Daddy won't eat them this year."
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.
Cookie
Frosting
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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 filling.

Frosting Filling: