I used to avoid cut-out cookies and deemed them too fussy compared to the usual cookie batter scooped and dropped with an ice cream utensil. In fact, they are fussier, but just a bit more, plus their perfect cut-out shape makes up for that.
If you wanted to go one step further, you can get those rolling pins embossed with a pattern before cutting them out.
1/2 cup sugar
3/4 cup butter, soft
zest of 2 lemons, grated
1 1/3 cup flour
1/4 cup cornflour
1/2 tsp vanilla
pinch of salt
In a food processor, cream the butter and sugar together.
Add the lemon zest, vanilla, and salt; blitz to incorporate.
Add the flours and blitz again until a ball of dough is formed.
Roll the cookies to about half a centimeter thick and cut using desired cookie shapes.
Gently place on a non-stick baking sheet and bake in a preheated 350F oven for about 18 minutes.
Allow to cool on the baking sheet before transferring to a wire rack to cool completely.
Store in an air-proof container.
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