Frosted Easter Cut-Outs

20 min
6 min
6 dozen 2-inch cookies

INGREDIENTS:

• COOKIES
• 1 1/4 cups sugar
• 1 stick Crisco® Butter Shortening Sticks
• OR 1 cup Crisco® Butter Shortening
• 2 large eggs
• 1/4 cup light corn syrup
• 1 tablespoon vanilla extract
• 3 cups Pillsbury BEST® All Purpose Flour, plus 4 tablespoons
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• FROSTING
• 1 cup powdered sugar
• 2 tablespoons milk
• Food coloring (optional)
• Decorator Frosting

PREPARATION DIRECTIONS:

1. 1.
   COMBINE sugar and shortening in bowl of electric mixer; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy.


2. 2.
   COMBINE 3 cups flour, baking powder, baking soda and salt in large bowl; gradually add to shortening mixture, beating at low speed until well blended.


3. 3.
   DIVIDE dough into 4 equal pieces; shape each into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.


4. 4.
   HEAT oven to 375ºF.


5. 5.
   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.


6. 6.
   CUT into desired shapes with floured cookie cutter. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough.


7. 7.
   BAKE 5 to 7 minutes or until edges of cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.


8.  
   FROSTING


9. 1.
   COMBINE powdered sugar and milk in small bowl; stir until smooth. Add food coloring, if desired. Stir until blended. Spread on cookies; let stand until frosting is set. Decorate as desired.