Elise Johnson’s Fall Recipes for Butternut Soup, Apple Cakes and More


Cut-Out Cookies

Cookies in a special bag or container make a wonderful parting gift to send home with your guests.


  • 2 cups granulated sugar
  • 1 cup softened butter
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon aluminum-free baking
  • powder
  • About 5 cups all-purpose sifted flour
  • Raw sugar for sprinkling on top


  1. Preheat oven to 350 degrees F.
  2. Cream first five ingredients well.
  3. In a bowl, combine flour, baking soda and baking powder. Add your flour mixture slowly until the dough forms.
  4. Pour onto a clean surface and knead a bit, adding a little extra flour if needed, and then roll out to 1/4 –inch thickness. Chill if necessary.
  5. Cut out shapes as desired. I used my fall oak leaf and maple leaf cookie cutters! I always use the tip of a knife to make vein marks in each leaf.
  6. Place on a baking stone or sheet and sprinkle a little raw sugar over top of each cookie.
  7. Bake for 10 minutes or until the edges just begin to brown.

Tip: I always take cookies out early, because they will continue to harden as they cool!

Next recipe: Apple Cakes With Butter Icing

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