Source: Parents Magazine


Recipe Summary test

1 hr
2 mins
8 mins
1 hr 10 mins
five or six 6-inch cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 F. In a large bowl place the cookie dough and flour. Stir with a wooden spoon or gently mix with hands until combined. On a lightly floured surface, roll out half of the dough at a time until 1/4-inch. Use a 6-inch house-shaped cookie cutter to cut out shapes or use a small knife to cut out house shapes of your own design. Arrange cutouts 3 inches apart on an ungreased cookie sheet. Leave cutouts plain and decorate after baking. (Or if desired, use a fluted pastry wheel to cut dough scraps into door or window shapes or roof outline and shingles and place them on house cutouts. Or for shingles, use the tip of a spoon to make shingle marks in the roof area of the cutout.)

  • Bake for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 2 minutes; transfer to wire racks and let cool.

  • Use tubes of decorating icing to decorate cooled cookies. Sprinkle colored sugars, nonpareils, and/or sprinkles over the icing while still moist. Attach waffle-shaped pretzels with some of the icing for doors and windows.

Nutrition Facts

494 calories; fat 21g; cholesterol 44mg; saturated fat 6g; carbohydrates 70g; protein 4g; vitamin a 48.6IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 12.1mcg; sodium 418mg; potassium 14mg; iron 2.5mg.