12 Days of Cookies // Day 8: Spiced Butter Rum Cut-Outs
I can't remember a Christmas where there wasn't some type of cut-out cookie. And I wondered, where did this strange tradition ever begin?
It seems that the modern day cookie cutter - the one we know - can't be credited to one individual but evolved over time. Gingerbread men gained popularity back in the 16th century. As Europeans migrated to the United States, so too did some of their trends and customs including gingerbread men. It wasn't long before tinsmiths started making cutters and making them available to the general public. By 1800 you could find them at your local merchant. Fast forward to today and you can find them in almost any shape and size - heck! there's even a national cookie cutter week (first week of December) which includes national cooke day (December 4th)
I ran across this recipe for cut out cookies in a church cookbook. I loved it because the nutmeg and cinnamon created an extra boost and contrasted nicely with all that sweet sugary frosting. A friend of mine goes one step further to add a bit of orange peel to hers.
Spiced Butter Rum Cut-Out Cookies Cookie ingredients: 1 cup (2 sticks) butter, softened 1/2 cup sugar 1/2 cup brown sugar, lightly packed 1 egg 1 teaspoon vanilla extract 1 tsp rum extract 3 cups all purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg Cookie Directions: Cream together the butter, sugar, and brown sugar until light and fluffy. Add the egg and beat until well incorporated. Stir in the vanilla extract and rum extract.
Meanwhile, in a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the creamed mixture, mixing just until the dough comes together.
Turn the dough out onto a clean surface and shape into two disks. Wrap each disk with plastic wrap and refrigerate for at least 20 minutes.
While the dough chills, preheat the oven to 350°F.
Roll the dough out to approximately 1/4-inch thickness, and use cookie cutters to cut shapes out of the dough.
Place the cookies on a lightly greased baking sheet (or lined with parchment, if you prefer) and bake for about 10 minutes, until slightly golden.
Let the cookies cool for a few minutes on the baking sheet. Then, cool completely on a wire rack. Frost or decorate as desired. Royal Icing ingredients: 3 egg whites 1 teaspoon vanilla extract 4 cups confectioners' sugar (food coloring, optional) Royal Icing Directions: In large bowl combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
