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Butter Cut-Out Cookies
Butter Cut-Out Cookies Eileen Goltz | Pareve or Dairy
3 hours 50 minutes
2 hours
10 minutes
Approx. 2 dozen cookies

  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 2 Tablespoons orange juice
  • 1 Tablespoon vanilla
  • 2½ cups flour
  • 1 teaspoon baking powder
  • Decorator's sugars (optional)

  1. Combine the butter or margarine, sugar and egg in large bowl. Beat to combine, scraping the bowl often, until creamy. Add the orange juice and vanilla; mix well. Reduce speed to low; add the flour and baking powder. Beat until well mixed.
  2. Divide dough into thirds, wrap in plastic food wrap, and refrigerate until firm (2 to 3 hours).

  3. Heat oven to 400°F.
  4. Roll out the dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-to-1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets (they will spread) sprinkle with decorator sugar.
  5. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely.

    Frosting for Sugar Cookies:
  6. In the bowl of an electric mixer combine 3 cups powdered sugar, 1/3 cup softened butter or margarine and 1 teaspoon vanilla in medium bowl. Beat at low speed, scraping bowl often and adding 1 to 2 Tablespoons milk for desired spreading consistency.
    You can use food coloring or just keep it white.
  7. Frost and decorate cooled cookies as desired.
  • If you use a 4 to 5-inch cookie cutter, recipe will yield approximately 2 dozen cookies.
  • ** These cookies can be decorated with sugar or frosting