This listing is for one Dragon Fly cookie cutter that measures 3 inches from head to tail and has a 4 inch wing span. It is one inch deep, perfect for sugar cookies or fondant. Also included is my favorite sugar cookie recipe. These cookies will fly off the pan!
Check out the photos and my other creative cookie cutters.
Sugar Cookie Cut-Outs 1 Cup of butter (softened) 1 Cup of sugar 2 large eggs 2 tbls. of vanilla 3 cups of flour plus 1/2 cup for rolling out dough as needed 1 tbls. baking powder ½ teaspoon salt
In one bowl add flour, baking powder and salt mix well. In a separate bowl beat butter and sugar together until light & fluffy. Add eggs one at a time while beating then vanilla and continue beating. Combine by folding butter mixture into flour mixture. Mix and knead together until well mix. Roll out ¼ inch thick.cut out shapes and place on slightly greased baking sheet. Bake in a 350 degrees oven until golden brown about 8 min. Note: before rolling dough separate it into 3 sections and put into the fridge for about an hour for stiffing.
Tinplate cookie cutters should simply wipe of with damp cloth. In situations where it is required to sanitize, wash in warm soapy water and quickly hand dry.