Christmas Sugar Cut-Out Cookies

It's the season for cookies!  What better way to start it off than with loads and loads of Chirstmas decorated sugar cookies.  The wonderful company of Ann Clark Cookie Cutters sent me some samples to try out and I decided to put them to the test today!  The cookie cutters are adorable (they have a huge variety of different collections), easy to use (they all have big handles to help you) and very big (the bigger the cookie, the better!!) 

I decided to use the Canadian moose they sent me first because they were so cute to resist.  Each cookie cutter they sent me included a cookie recipe and an icing recipe but I decided to use my own recipe from my 'The Best of Fine Cooking: Cookies' cookbook instead.  The recipe made a lot of dough so I decided to use some of the Christmas cookie cutters that my boss bought me as well.  For the mooses, I dipped them in a mixture of 1 Tbsp vegetable shortening and 9oz. of semi-sweet chocolate (melted in a heat proof bowl over simmering water), then I added white chocolate chips for the eyes.

For the Christmas trees, I used the same chocolate mixture I used for the mooses, and dipped the stems of the christmas trees in them.  For the tree I decorated them with this icing recipe from All Recipes and covered them with sprinkles.  For the candy canes, I made this frosting from All Recipes and piped it on alternating between the white and red frosting that I made.  These cookies were so easy to make and the cookie cutters were very easy to use.  Thanks again to Ann Clark Cookie Cutters and my boss for all the wonderful baking gifts.  Here's the cookie recipe below for you to try!

2 Cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 Cups butter, softened
3/4 Cups granulated sugar
1 large egg
1 tsp vanilla extract
2 Tbsp heavy cream
1/4 tsp finely grated lemon zest

1) In a small bowl whisk together flour, baking powder, and salt; set aside
2) In a medium bowl cream together butter and sugar on medium-high speed until well creamed
3) Add egg to butter mixture and beat until well blended
4) Then add the vanilla, cream, and lemon zest and mix until well combined
5) Reduce speed and add flour slowly and gradually to butter mixture
6) Mix until dough is formed and portion dough into thirds, wrap each dough in plastic wrap and keep in the fridge until dough is firm
7) Roll out one portion of dough onto a floured work space (keep flouring your rolling pin and surface if needed to prevent sticking) to 1/4in thick, use desired cookie cutters (combine and reroll scrapes of dough as necessary) and bake cookies at 350F for 9-10min or until edges begin to brown
8) Let cookies cool on cooling rack and continue step 7 using the other two portions of dough
9) Decoratre cookies as desired and enjoy!