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Multigrain Cutouts

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Betty Crocker Kitchens
Updated Aug 14, 2006
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Create fun-shaped, great-tasting cookies that have the benefit of multigrain goodness and the ease of a baked-on frosting.

Multigrain Cutouts

  • Prep Time 45 min
  • Total 45 min
  • Servings 72
  • Ingredients 12
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake 12 to 14 minutes or until edges are light brown. Cool slightly; remove from cookie sheets to cooling racks.

Nutrition

70 Calories
4 g Total Fat
1 g Protein
8 g Total Carbohydrate

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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