Wilton Roll-Out Cookie Dough Recipe
Newsgroup: rec.food.cooking/Murchison

I like the following recipe when making cookie cutter cookies.

1 cup butter
1 cup sugar
1 large egg
2 teaspoons baking powder
1 teaspoon vanilla extract
3 cups flour

Preheat oven to 400 degrees.

In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Add baking powder and flour, one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand. Do not chill dough.

Note:
Dough can be tinted with Wilton Icing Color. Add small amounts until desired color is reached.

For chocolate cookies:
Stir in 3 ounces melted, unsweetened chocolate (if dough becomes too stiff, add water, one teaspoon at a time.

Divide dough into 2 balls. On a floured surface or cookie sheet, roll each ball into a circle, approximately 12 inches in diameter and 1/8 inch thick. Use cutters as guide; dough should be only slightly thinner than cutter. Dip cutters in flour before each use. Bake cookies on ungreased cookie sheet on middle rack of oven for 6 or 7 minutes, or until cookies are lightly browned.