Halloween Cutouts
- Yield: about 18 cookies
- Prep 25 mins
- Chill 2 hrs
- Bake 20 mins
Ingredients
-
1/2
cup
shortening
-
1
cup
sugar
-
1/2
teaspoon
baking powder
-
1/4
teaspoon
baking soda
-
1/8
teaspoon
salt
-
1
egg
-
1/3
cup
dairy sour cream
-
1
teaspoon
salt
-
2
cups
all-purpose flour
-
Browned Butter Frosting (recipe follows)
-
Decorative sprinkles or candies
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.
- 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.
Browned Butter Frosting
Ingredients
- 1/2
cup
butter
- 4
cups
sifted powdered sugar
- 2
tablespoons
milk
- 1
teaspoon
vanilla
- 1 - 2
teaspoons
milk
-
yellow food coloring
-
red food coloring
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.
Nutrition Facts
(Halloween Cutouts)
carb. (g) 44, Fat, total (g) 12, cal. (kcal) 286, sodium (mg) 101, chol. (mg) 27