Multigrain Cutouts

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 extract
Baked-On Frosting (recipe below)

Baked-On Frosting Ingredients:

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″ 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 – 14 minutes or until edges are light brown. Cool 1 – 2 minutes; remove from cookie sheet to wire rack.

Baked-On Frosting Directions:

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

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