Cutout Cactus Butter Cookies
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Servings
40
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Calories
151 kcal
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Course
Baked Goods
Cutout Cactus Butter Cookies
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 cup unsalted butter 2 sticks
- 1 cup superfine sugar
- 3 ½ tablespoons milk whole
- 1 large egg lightly beaten
- ½ teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
royal icing
- 3 large egg white
- 4 to 4 ½ cups powdered sugar
to decorate
- green food coloring
- Food Coloring red or pink
- yellow sprinkles
Instructions
- Preheat oven to 375˚F.
- In a stand mixer or with a hand mixer cream together butter and sugar.
- Add milk, egg and vanilla and continue to mix. Scrape down sides of the bowl.
- In another mixing bowl, whisk together flour, baking powder and salt.
- Pour flour mixture into the butter mixture and mix until evenly blended and a dough forms.
- Divide dough into two discs, wrap in plastic wrap and refrigerate for 1 hour.
- Lightly flour a clean surface. Roll out 1 disc of dough to ⅛ inch thickness. Using a 3 inch cactus cookie cutter punch out 20 cactus cookies.
- Transfer cookies onto a parchment lined baking sheet, 1 inch apart. (you will need multiple baking sheets or will need to do it in batches).
- Bake cookies for 7 to 9 minutes or until cookies barely begin to brown around the edges.
- Remove from heat and transfer onto a cooling rack.
- Royal icing: In a stand mixer, fitted with a whisk attachment or in a large bowl with a hand mixer, whisk together egg whites until light and frothy. Begin adding sugar, ½ cup at a time until fully incorporated. Continue to beat mixture until light, fluffy and shiny, 7 to 8 minutes.
- Divide the royal icing into 3 bowls and color two of the bowls with green food color and color one with the red/pink food coloring.
- To decorate: Fill a piping bag with one of the green royal icings and fit it with a small round tip and a coupler. Pipe a border of the royal icing around each cactus cookie and allow icing to dry.
- Add 4 to 5 tablespoons of water to the other batch of green icing, to loosen. Once the icing border dries, ‘flood’ each cookie with the loose, green icing, popping any air bubbles with a toothpick and allow icing to dry.
- Once the icing dries, change the small round piping tip to a small star piping tip from the piping bag with the stiff, green icing. Pipe lines onto each cactus cookie for texture and allow icing to dry.
- Fill a piping bag with the red/pink royal icing and fit it with a small star tip. Pipe a small ‘flower’ onto each cookie and finish with a yellow sprinkle in the center of each flower. Allow cookies to dry and serve.
- The cookies will keep fresh in an airtight container for 1 week.
Notes
- *Makes 40 Cookies
Nutrition Information
Show Details
Calories
151kcal
(8%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
18mg
(6%)
Sodium
28mg
(1%)
Potassium
19mg
(0%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
152IU
(3%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 28mg | 1% |
| Potassium | 19mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 152IU | 3% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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