| 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
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