Every day till Christmas, we're bringing you 12 Days of Baking: 12 all-new baking recipes to lift holiday spirits -- from breakfast pastries to dinner rolls, and all the desserts you can handle.
This is my mother’s recipe. She’s a stickler for details, which plays to her advantage when it comes to baking. Her cut-out cookies are always the thinnest and prettiest and have the most restrained amount of decoration. Contrary to the plump and pale versions you often see, cut-out cookies should be very thin with browned edges, so they’re crisp and nutty!
Makes 80 cookies (depending on the cookie cutter size; you can halve or quarter the recipe)
1 1/4 pound unsalted butter, at room temperature
4 cups sugar
4 large eggs
2 teaspoons vanilla extract
8 cups all-purpose flour
1 egg white
Finely chopped walnuts or sliced almonds (optional)
Sanding sugar (optional)
Dried citron or candied cherries, finely chopped (optional)
Photos by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now