| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | (1 stick) butter |
| 1/4 | c | Solid vegetable shortening |
| 1 | c | Granulated sugar |
| 2 | lg | Eggs |
| 1/2 | ts | Vanilla extract |
| 2 3/4 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt vanilla icing; (recipe follows) |
| M&m's" chocolate mini baking bits for decoration |
INSTRUCTIONS
In large bowl cream butter, shortening and sugar until light and fluffy; beat in eggs and vanilla. In medium bowl combine flour, baking powder, baking soda and salt; blend into creamed mixture. Wrap and refrigerate dough 2 to 3 hours. Preheat oven to 350°F. Working with half the dough at a time on lightly floured surface, roll to 1/8-inch thickness. Cut into desired shapes using 3-inch cookie cutters. Using rigid spatula carefully transfer to ungreased cookie sheets. Bake 8 to 10 minutes. Cool completely on wire racks. Frost with Vanilla Icing and decorate with "M&M's"(r) Chocolate Mini Baking Bits. Store in tightly covered container. If stacking cookies, place parchment or waxed paper between layers. Makes about 4 dozen cookies. Vanilla Icing: Beat 6 tablespoons butter and 4 cups powdered sugar until well blended; add 1/2 teaspoon vanilla. Blend in 3 to 4 tablespoons milk, one tablespoon at a time, until of spreading consistency. Divide icing evenly into small bowls, one per color. Add food coloring until mixtures are of desired color. Short cut: Roll out store-bought refrigerated dough and cut out shapes with cookie cutter. Bake and cool as directed. Add food coloring to instant frosting; frost cookies. Decorate with "M&M's"(r) Mini Baking Bits. Store in tightly covered container. If stacking cookies, place parchment or waxed paper between layers. Recipe by 1996 Mars, Incorporated Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 03, 1998
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”