Multigrain Cookie Cutouts Recipe

Multigrain Cookie Cutouts Recipe

• 1 cup sugar
• 2/3 cup shortening
• 3 1/4 cups whole wheat flour
• 1/4 cup cornmeal
• 1/4 cup wheat germ
• 3/4 cup milk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• Baked-On Frosting — (recipe follows)

BAKED-ON FROSTING

• 2/3 cup all-purpose flour
• 2/3 cup butter or margarine — softened
• 1 tablespoon hot water

Preparation:
Heat oven to 350º. Beat sugar and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Baked-On Frosting.

Roll about one-third of dough at a time 1/8 inch thick on lightly floured surface. Cut with sports-shape cookie cutters. Place 1 inch apart on ungreased cookie sheet.

Place Baked-On Frosting in decorating bag with #5 writing tip. Pipe frosting on unbaked cookies to outline or decorate. Bake 12 to 14 minutes or until edges are light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

BAKED-ON FROSTING:

Mix flour and butter until smooth. Stir in hot water.

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