Frosted Easter Cut-Outs
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INGREDIENTS COOKIES
1-1/4 cups granulated sugar
1 Butter Flavor Crisco stick or 1 cup Butter Flavor Crisco shortening
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 saltICING
1 cup confectioners' sugar
2 tablespoons milk
Food color (optional)
Decorating IcingPlace granulated sugar and shortening in a 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. 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 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 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.
Makes about 3-1/2 dozen cookies