Cookies

Perfect Cutout Cookies

94

This recipe makes the very best shaped cookies, which keep their detail even after baking! No more lumpy snowmen and overstuffed angels!

60
3 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 (14 ounce) can sweetened condensed milk
3/4 cup butter
2 eggs
1 tbsp vanilla
Combine flour, baking powder and salt. In large bowl with mixer on low speed, beat milk, butter, eggs, and vanilla until just blended. Beat on medium speed until smooth. Add flour mixture and beat on low speed until blended. Mixture will be very thick. If it is too soft or sticky, refrigerate until easier to handle. Preheat oven to 350. On a lightly floured surface roll out one portion of dough to 1/8-inch thickness. Cut shapes, gather dough and reroll to use entire portion. Repeat with remaining dough, placing cutouts 1 inch apart on ungreased cookie sheets. Sprinkle with colored sugar is desired, bake 8-10 minutes or until very lightly browned around edges (do not overbake!!). Cool 5 minutes before removing to wire racks. Makes 5 dozen medium-small cookies. Store these cookies for several months in the freezer in a tightly sealed container. If you glaze or ice the cookies, make sure they are completely cool before decorating.
Nutritions

Calories
77

Sodium
23mg
0% DV

Fat
2g
4% DV

Protein
1g
3% DV

Carbs
10g
3% DV

Fiber
0.3g
1% DV

This crispy fried chicken sandwich recipe is better than Chik-Fil-A, Popeye's or McDonald's! The chicken breast is brined in pickle juice, breaded with flavorful seasonings, fried until golden brown, and then piled on a toasted brioche bun with lettuce, tomato, pickles and mayonnaise. Serve the sandwich with a side of waffle fries and homemade Chik-Fil-A sauce for dipping!

4 chicken cutlets
1/2 c milk
1/2 c dill pickle juice
2 c all purpose flour
2 T confectioners sugar
2 t baking powder
2 t paprika
2 t kosher salt
1/2 t black pepper
1/2 t garlic powder
1/4 t onion powder
1 egg
oil ( for frying )
4 sandwich buns ( buttered and griddled )
Optional for serving ( lettuce, tomato, mayonnaise, pickles )
Chik-Fil-A Sauce:
1/2 c mayonnaise
2 T barbecue sauce
1 T honey
2 t prepared yellow mustard
1 t lemon juice
4
  • In a large bowl, whisk together the milk and pickle juice.
  • Add the chicken to the milk mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to (but...
    See the full directions on my site
Nutritions

Calories
631

Sodium
1717mg
71% DV

Fat
4g
6% DV

Protein
19g
38% DV

Carbs
127g
43% DV

Fiber
6g
25% DV