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Prep 45min
Total45min
Servings72
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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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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Cookie
Calories
70
Calories from Fat
35
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
5 mg
Sodium
35 mg
Potassium
30 mg
Total Carbohydrate
8 g
Dietary Fiber
1 g
Protein
1 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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