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Halloween Cutouts

Ingredients

Directions

  • In a large mixing bowl, beat shortening with an electric mixer for 30 seconds. Add sugar, baking powder, baking soda and salt. Beat till combined. Bet in egg, sour cream and vanilla.

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  • Beat in as much flour as you can with a mixer at low speed. Stir in the remaining flour with a wooden spoon. Divide in half. Cover; chill dough for 2 to 3 hours or till easy to handle.

  • On a lightly floured pastry cloth or waxed paper, roll each half of dough to slightly more than 1/4-inch thickness.

  • Cut out the dough, using a 3-inch cookie cutter. Place about 2 inches apart on a lightly greased cookie sheet.

  • Bake in a 350 degree F oven for 10 minutes or till edges are firm and bottoms are browned. Cool on wire racks.

  • Prepare Browned Butter Frosting. Frost cookies; sprinkle with decorative sprinkles or candies. Makes about 18 cookies.

Nutrition Facts (Halloween Cutouts)

286 calories; 12 g total fat; 27 mg cholesterol; 101 mg sodium. 44 g carbohydrates;

Browned Butter Frosting

Ingredients

Directions

  • In a small saucepan, melt butter over low heat. Continue heating till the butter just turns a delicate brown (don't overbrown). Remove from the heat; pour into a medium mixing bowl. Add sifted powdered sugar, milk and vanilla. Beat with an electric mixer till combined. Beat in some additional milk (1 teaspoon at a time), as needed for a spreading consistency. Add enough yellow (about 6 drops) and red (about 1 drop) food coloring to tint frosting orange. Makes about 1-3/4 cups.

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