Multigrain Cutouts

Create fun-shaped, great-tasting cookies that have the benefit of multigrain goodness and the ease of a baked-on frosting.

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Prep Time 45 min
Total Time 45 min
Servings 72

Ingredients

Cookies

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

Baked-On Frosting

2/3: cup Gold Medal® all-purpose flour

2/3: cup butter or margarine, softened

3: to 4 teaspoons hot water

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Directions

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.

EXPERT TIPS

Expert Tips

If you don't have a decorating bag, you can make one from a plastic bag or paper envelope. Spoon frosting into the corner of a resealable plastic bag and seal, or spoon frosting into the corner of an envelope and fold the end over. Snip off the corner of the bag or envelope to make a writing tip.

When using cookie cutters, keep a small portion of the flour on the side to dip them into between cuts. This will help prevent dough from sticking to the cutters.

Got questions? Our experts have the answers. Ask Betty now.