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cup (1 1/2 sticks) margarine, or butter soft enough to spread
cups Gold Medal™ all-purpose flour
teaspoon baking powder
tablespoons Gold Medal™ all-purpose flour
Cream Cheese Frosting
package (8 ounces) cream cheese, soft enough to spread
Toppings (sliced fresh fruit, chopped nuts, small candy pieces, shredded coconut, candy sprinkles)
Heat the oven to 375º. Crack the egg on side of the large bowl, letting egg slip into bowl. Add the 2 cups sugar, shortening, margarine and 2 teaspoons vanilla to egg. Stir with the wooden spoon until mixed.
Add the 3 1/2 cups flour, baking powder and salt to sugar mixture. Stir until mixed. (If dough is very soft, cover it with plastic wrap and put it in the refrigerator for about 1 hour.)
Sprinkle the 2 tablespoons flour over a clean surface (such as a kitchen counter or breadboard). Put dough on surface. Divide dough in half. Roll half of dough at a time, using rolling pin, until 1/4 inch thick. Use the ruler to measure, if you like.
Dip the cookie cutter into a small amount of flour, then cut the dough with the cookie cutter. Put cookies 2 inches apart on the cookie sheet (you do not need to grease the cookie sheet).
Bake 10 to 12 minutes or until cookies are light brown. Use the pot holders to take cookie sheet out of oven. Cool cookies on cookie sheet for 1 minute. Take cookies off cookie sheet, using the pancake turner. Cool cookies on the wire cooling rack before frosting them.
While the cookies are cooling, make the Cream Cheese Frosting by putting the cream cheese, 1/2 cup sugar and 1 teaspoon vanilla in the small bowl. Stir with the wooden spoon until smooth and creamy.
Spread about 2 teaspoons of the frosting over each cookie, using the table knife or spatula. Top with your favorite toppings. Cover any leftover cookies with plastic wrap, and put them in the refrigerator.
You can use different cookie cutter shapes and decorate these cookie tarts any way you like!
No nutrition information available for this recipe.
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