Christmas just wouldn’t be the same without pretty and whimsical cut out cookies. Sugar cookie angels and smiling Gingerbread men are usually the best decorations on the dessert plates. These cutouts add a little spice to an old favorite.
Citrus and Spice Cutouts
½ cup butter
1/3 cup shortening
1 cup sugar
¾ teaspoon baking powder
½ teaspoon mace
¼ teaspoon baking soda
1/3 cup dairy sour cream
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 teaspoon finely shredded lemon peel
Beat butter and shortening in a large mixing bowl with an electric mixer on medium high speed for 30 seconds. Add sugar, baking powder, mace, baking soda, and salt. Beat till combined, scraping the sides of the bowl occasionally. Beat in sour cream, egg, and vanilla. Beat in as much flour as you can with the mixer. Stir in remaining flour and lemon peel. Divide dough in half. Cover and chill for 1 to 2 hours or till easy to handle.
Roll each half of the dough 1/8 to ¼ inch thick on a well-floured surfaced. Keep remaining portion chilled. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters dipped in flour. Place cutouts ½ inch apart on ungreased cookie sheets.
Bake at 375°F oven for 7 to 8 minutes or till edges are firm and bottoms are very lightly browned. Cool on wire racks. Decorate with icing and candies. Makes about 48 cookies.
The dough can be put in the freezer for up to 3 months. Be sure to thaw completely in the refrigerator before rolling.
Most cutout cookies do not store well after decorating. Be sure to only decorate as many as you immediately need.
Mace has a nutmeg-type flavor and adds a nice spiciness to this cookie.