Multigrain Cutouts

Amount Measure Ingredient -- Preparation Method

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1 cup sugar

2/3 cup shortening

3 1/4 cups whole wheat flour

1/4 cup cornmeal

1/4 cup wheat germ

3/4 cup milk

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

Baked-On Frosting -- (recipe follows)

BAKED-ON FROSTING

2/3 cup all-purpose flour

2/3 cup butter or margarine -- softened

1 tablespoon hot water

Heat oven to 350º. Beat sugar and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except Baked-On Frosting.

Roll about one-third of dough at a time 1/8 inch thick on lightly floured surface. Cut with sports-shape cookie cutters. Place 1 inch apart on ungreased cookie sheet.

Place Baked-On Frosting in decorating bag with #5 writing tip. Pipe frosting on unbaked cookies to outline or decorate. Bake 12 to 14 minutes or until edges are light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

BAKED-ON FROSTING:

Mix flour and butter until smooth. Stir in hot water.