Frosted Easter Cut-Outs

Frosted Easter Cut-Outs

0 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    6 m
  • Ready In

    26 m
Recipe by  Crisco Baking Sticks®

“Use your favorite holiday cookie cutters to create delightful cookies ready for frosting.”

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Ingredients

Adjust Servings

Original recipe yields 6 dozen 2-inch cookies

Directions

  1. Combine sugar and shortening in bowl of electric mixer; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy.
  2. Combine 3 cups flour, baking powder, baking soda and salt in large bowl; gradually add to shortening mixture, beating at low speed until well blended.
  3. Divide dough into 4 equal pieces; shape each into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.
  4. Heat oven to 375 degrees F.
  5. Sprinkle about 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over; cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper.
  6. Cut into desired shapes with floured cookie cutter. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough.
  7. Bake 5 to 7 minutes or until edges of cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
  8. Frosting: Combine powdered sugar and milk in small bowl; stir until smooth. Add food coloring, if desired. Stir until blended. Spread on cookies; let stand until frosting is set. Decorate as desired.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 192 cal
  • 10%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 28.7 g
  • 9%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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