>From the Cooking.com website...
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Frosted Holiday Cut Outs Recipe
Source: Crisco®
Makes about 3 1/2 dozen cookies
RECIPE INGREDIENTS
1 1/4 cups granulated sugar
1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco
stick
2 eggs
1/4 cup light corn syrup or regular pancake syrup
1 tablespoon vanilla
3 cups all-purpose flour (plus 4 tablespoons) , divided
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the Icing:
1 cup confectioners' sugar
2 tablespoons milk
Food color (optional)
Decorating icing
RECIPE METHOD
Place sugar and shortening in large bowl. Beat at medium speed of electric
mixer until well blended. Add eggs, syrup, and vanilla; beat until well blended
and fluffy.
Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to
shortening mixture, beating at low speed until well blended.
Divide dough into 4 equal pieces; shape each into disk. Wrap with plastic wrap.
Refrigerate 1 hour or until firm.
Heat oven to 375 degrees F. Place sheets of foil on countertop for cooling
cookies.
Sprinkle about 1 tablespoon flour on large sheet of waxed paper. Place disk of
dough on floured paper; flatten slightly with hands. Turn dough over; cover
with another large sheet of waxed paper. Roll dough to 1/4-inch thickness.
Remove top sheet of waxed paper. Cut into desired shapes with floured cookie
cutter. Place 2 inches apart on ungreased baking sheet. Repeat with remaining
dough.
Bake one baking sheet at a time at 375 degrees F for 5 to 7 minutes or until
edges of cookies are lightly browned. Do not overbake. Cool 2 minutes on baking
sheet. Remove cookies to foil to cool completely.
FOR THE ICING:
Combine confectioners' sugar and milk; stir until smooth. Add food color, if
desired. Stir until blended.. Spread icing on cookies; place on foil until
icing is set. Decorate as desired with decorating icing.
Recipe reprinted by permission of Crisco®. All rights reserved.
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Rhonda G in Missouri
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