Multigrain Cutouts

 

3 1/4

cups Gold Medal® whole wheat flour

1

cup sugar

1/4

cup cornmeal

1/4

cup wheat germ

1

teaspoon baking powder

1/2

teaspoon salt

2/3

cup shortening

3/4

cup milk

1/2

teaspoon vanilla

2/3

cup Gold Medal® all-purpose flour

2/3

cup butter or margarine, softened

3

to 4 teaspoons hot water

• 1 Heat oven to 350°F. In large bowl, mix all cookie ingredients until well blended. Divide dough into thirds. On lightly floured surface, roll each third 1/8 inch thick. Cut dough with cookie cutters. On ungreased cookie sheets, place shapes 2 inches apart.
• 2 In medium bowl, mix 2/3 cup flour and the butter until smooth. Stir in hot water until thin enough to drizzle. Place in decorating bag with number 5 writing tip. Outline or decorate unbaked cookies with frosting.
• 3 Bake 12 to 14 minutes or until edges are light brown. Cool slightly; remove from cookie sheets to cooling racks.