Recipe from Randi Blackley of West Seneca, N.Y.
Prep time: 15 minutes
Total time: 2-3 hrs
1 stick Blue Bonnet Margarine (soft)
1 stick No-Salt Butter (soft)
1 Cup Confectioners' Sugar
1/4 tsp. Salt
2 Whole Eggs
2 and 3/4 Cup All Purpose Flour
3 tsp. Baking Powder
2 Tbsp. Milk
1 tsp. Pure Vanilla Extract
1. Preheat oven to 350 degrees
2. In mixer, cream Margarine, Butter and Confectioners' Sugar. Add Salt and Eggs. Whip again. Add Flour, Baking Powder (sifted together), Milk and Vanilla. Mix then refrigerate for the few minutes it takes for you to find your cookie sheet, cut-out shapes, rolling pin and to clean a countertop on which to roll dough.
3. Roll dough out to 1/4" thickness on lightly floured surface. Use cut-outs (ie: pumpkin shapes) to make into cookie shapes. Transfer cookies to a cookie sheet and bake for 6 - 10 minutes (check for doneness by pressing surface of cookies. When done, they're not even a little brown, and don't leave an impression when your finger's touched the middle of a cookie). Cool before decorating.
4 Cups Confectioners Sugar
1 Tbsp. melted Crisco Vegetable Shortening
1 Tbsp. melted Butter
2 Tbsp. Milk
1 tsp. Clear Vanilla (if you want white icing)
1/4 Cup Warm Water (don't add it all at once, see how the frosting is before adding the very last of it. You may not need all the water.
Yield: Completely dependent on the size of the cookie cutter(s) used...24 - 36
Comments: I've searched for years for the best cut-out recipe and this one is amazing!!!
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