No-chill Cut-Out cookies

By AnnSmith

I make these lemony, but you can use any Penzey's extracts.

Ingredients

• FROSTING:
• 1 cup lemon olive oil (avail at Giant Eagle Market District)
• 1 cup sugar
• 2 large eggs
• 1 tsp pure lemon extract (Penzey's)
• 1 1/2 cups all-purpose flour
• 1 1/2 cup whole wheat flour
• 2 tsp baking powder
• 2 cups powdered sugar
• 2 tsp lemon olive oil
• 3 tablespoon milk
• 1 tsp. Pure lemon extract
• 1/4 tsp Pure almond extract

Details

Servings 4
Preparation time 40mins
Cooking time 46mins

Preparation

Step 1

Preheat oven to 400 degree F. Cream together the oil and sugar. Add the egg and the lemon extract, mix until well blended. In a separate bowl, sift together the flour and baking powder then gradually add to the butter mixture and blend well. Form the dough into a smooth ball. Roll out the dough on a lightly floured surface to a thickness of 1/8 to 1/4 inch. Cut out with cookie cutters and place on ungreased cookie sheets. Fill each cookie sheet with cookies of equal size to ensure even baking. Bake for 6 minutes (a bit longer for thicker cookies), but they shouldn't brown at all. remove from cookie sheets and cool on wire racks or waxed paper. Decorate as desire when cool.

FROSTING: Mix all of the ingredients together until smooth. Color with food coloring if desired.