Cutout Christmas Cookies
"<p>Here, cutout cookie expert extraordinaire Patti Paige—cookbook author, owner of a custom bakery in New York City, and creator of the Instagram account @bakedideas—shares her recipe for her favorite sugar cookies from her book <i>You Can’t Judge a Cookie by Its Cutter</i>. We agree with her that not only are these cookies delicious, but the dough is also super-easy to work with and sturdy enough to hold up to even the most intricate cookie cutters. Patti suggests using a rolling pin with adjustable silicone rings on the ends to get your dough to a perfectly uniform 1/4-inch (6-mm) thickness, but we’ve also used a regular rolling pin with great results. She likes to use pasteurized egg whites in her royal icing. You can usually find them in pint cartons in the refrigerated section of grocery stores.</p>..."