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!
Holiday Cut-Out Cookies
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)
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).
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.