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So, the other day I decided that my buddy Julie needed some cookies.

And I love making cut-out cookies.

I found a cute cat shape and traced it out with tracing paper. Then I laid the paper over the dough and with a sharp knife I cut them out.

I made the royal icing for the white tuxedo shirt and the dots and stripes.

I tried a store-bought gel for the whiskers and eyes but I didn't like it. It wouldn't harden and I was afraid that when I packed them in the box to be shipped that they would be smeared. So, I opted to make a black royal icing and used my smallest piping tip that I had.

The whiskers and eyes didn't turnout perfect but hey, close enough.

Julie liked them so that's what counts. :-)

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OK. A lot of people have been asking me for my recipe for my cut-out cookies. It turns out that I am not the only fan of these wonderful cookies. :-)

And the best recipe I have found so far has been from none other than Martha Stewart.

This recipe makes a very tasty chewy cookie. They have a really good flavor to them. And they don't break your teeth trying to eat them. But they are firm enough to pack/ship and to frost with ease.

I also like her royal icing recipe. It makes plenty of icing and it uses meringue powder instead of egg whites so it's safe to eat.

I got the Martha Stewart Baking Handbook for Christmas and it is a GREAT baking book. Lots of pictures and step-by-step instructions. You know that everything Martha does has to be the best!

Go get one of these from my Amazon link below:

"Martha Stewart's Baking Handbook" (Martha Stewart)

Sugar Cookies pg. 82

Makes about 3 dozen. (Most of my cookies were about 2 inches.) You can garnish these cookies simply with sanding sugar or sprinkles before baking, or bake them first and then cover with Royal Icing.

4 sticks (1 pound) unsalted butter, room temperature (Take your butter out earlier.)
3 cups of sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 teaspoons salt
5 cups all-purpose flour, plus more for dusting
Colored sanding sugar or sprinkles for decorating (optional)
Royal Icing (Page 389, optional)

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 5 minutes.(I set the timer because it's really amazing how creamy it gets after 5 minutes.) Add eggs, vanilla, and salt; mix on medium-high speed until combined. With mixer on low speed, add flour in two batches, mixing until just incorporated.

Turn out the dough onto a clean work surface. Divide in half, and pat into flattened rectangles; wrap each in plastic. Refrigerate for at least 2 hours or up to 1 week. (Usually I make the dough the night before.)

Preheat the oven to 350°F, with racks in the upper and lower thirds. Line Large baking sheets with parchment paper (Or the silpat, see below). On a lightly floured work surface, roll out on rectangle of dough to a scant 1/4-inch thickness. Using cookie cutters, cut out shapes. Using a small offset spatula, transfer shapes to prepared sheets, placing about 2 inches apart. Chill in freezer or refrigerator until firm, about 15 minutes. Set scraps aside. Repeat process with remaining rectangle of dough. Gather all the scraps and roll out again. Chill 15 minutes; cut out more shapes, and place on sheets.

(My tips on rolling out dough. First off, get a decent rolling pin. See below. Second, only take out of the refrigerator the dough that you are currently working with. Let the rest of the dough chill in the fridge. Lay some parchment paper on the top of the dough that you are rolling. It keeps you from having to use flour for your pin.)

Decorate cookies with sanding sugar or sprinkles, if using, before baking. Bake, rotating sheets halfway through, until cookies are golden around the edges and slightly firm to the touch, about 15 minutes. Transfer cookies to a wire rack to cool completely. Decorate with Royal Icing, if using. Top icing with sanding sugar or sprinkles, if using. Cookies can be kept in an airtight container, layered between sheets of waxed or parchment paper, at room temperature for up to 3 days.

Royal Icing

Makes about 21/2 cups - if not using immediately, transfer to an airtight container (icing hardens quickly when exposed to air), and store at room temperature for up to one week. Beat with a rubber spatula before using.

1 pound confectioners' sugar (powdered sugar to you newbies)
5 tablespoons meringue powder
Liquid or gel-paste food coloring (optional)

In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, meringue powder, and a scant 1/2 cup water on low speed. Beat until mixture is fluffy yet dense, 7 to 8 minutes.

Test the consistency by lifting a spoonful of icing and letting it drip back into the bowl; a ribbon should remain on the surface for 5-7 seconds. (For some reason it takes me longer than the 7-8 minutes above to get a 6 second ribbon.)

To thin the icing for flooding ( filling in areas with a thin layer of icing), stir in additional water, 1 teaspoon at a time.

To tint icing, dip a toothpick or wooden skewer into food coloring, and gradually mix it in until the desired shade is reached. ( A little food coloring goes a long way. )

Here are tools of the trade that you can purchase at amazon:

"Nielsen-Massey Madagascar Vanilla Extract 8-oz." (Nielsen Massey Vanillas**)

(Repeat after me. I will buy good vanilla. I will buy good vanilla. I will buy good vanilla. I am telling you that part of the biggest difference with my cookies is the GOOD vanilla. Unfortunately, good vanilla is usually the most expensive vanilla.)

"Wilton 8 oz. Meringue Powder Mix" (Wilton)

"Wilton 12 Icing Colors Set" (Wilton)

(This is a good starter set. I have this set.)

"Xcell Spring/Summer Sanding Sugar, 4 Colors" (Xcell)

"KitchenAid KSM150PSPK Artisan Pink Stand Mixer 5-qt." (KitchenAid)

(Get a KitchenAid that is at least a 5-qt. And get the attachment head just in case you want to have a flour mill down the road. Your a big girl now. Get yourself a real mixer.)

"Vic Firth Baker's Rolling Pin" (Vic Firth USA)

(Don't get a french rolling pin. Those are great for pies,etc. But for cookies you want the long thick round rolling pin. And for Pete's sakes don't get the ones with the handles.)

"Roshco 100-Piece Plastic Cookie Cutter Set" (Roshco)

"Wilton Cake Decorating Master Tip Set" (Wilton)

(This is the one I have and I LOVE it! And it comes with two couplings. Don't be a schmuck and forget to get the decorating bags to go with this set. See the bags below.)

"Demarle Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat" (DeMarle)

(Never have to use parchment paper again! Buy at least 2.)

"Chicago Metallic Commercial Cookie/Jelly Roll Pans, Set of 2" (Chicago Metallic)

(The classic cookie sheets. I use these all of the time.)

"Wilton Stackable Cooling Rack 3-pc." (Wilton Industries)

(I do not have these. I have some great ones from Pampered Chef. However, I am fascinated that these stack! What a great idea. My cooling racks take up way too much space. I have a small kitchen.)

"F. Dick 4 1/2 inch Offset Spatula, Stamped, Short/Wide Blade" (F. Dick)

(Get a decent spatula. Get one that is offset and WIDE. Makes for picking up cookies so much easier. And for Pete's sakes don't get a slotted one.)

"Wilton Disposable Decorating Bags, Pack of 24" (Wilton)

(Currently I am using the disposable decorating bags. But if you want to wash you can get the featherweights.)

"Piping Bag - Featherweight - 14"" (Wilton)