Rolled and Sliced Cookies
Christmas Cookies

• 1/2 cup butter or margarine softened
• 3/4 cup sugar
• 1 egg
• 3/4 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Decorator Frosting

Cream butter in a large mixing bowl; add sugar, beating until light and fluffy. Add egg and vanilla, mixing well.

Combine flour, soda, and salt; add to creamed mixture, blending well. (Dough will be very stiff.)

Divide dough into thirds; roll each portion to 1/8 inch thickness on lightly floured waxed paper. Cut with assorted cutters, and place 2 inches apart on lightly greased cookie sheets. Bake at 375° for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool.

Spoon red Decorator Frosting into a pastry bag fitted with a No. 3 round tip, and pipe outlines on cookies. Fill in between outlines by piping green stars, using 1 No. 16 or No. 18 metal tip. Let frosting dry.

Yield: about 5 dozen.

Decorator Frosting:

• 3 tablespoons commercial meringue powder
• 1 (16 ounce) package powdered sugar, sifted
• 1/4 cup plus 2 tablespoons warm warm
• Red and green paste food coloring

Combine first 3 ingredients in a mixing bowl; beat at high speed with an electric mixer 7 to 10 minutes or until stiff peaks form. Tint one-fourth of frosting red; tint remaining green.

Yield: frosting for 5 dozen cookies.

Note: Frosting dries very quickly; keep covered at all times with plastic wrap. Food coloring may be substituted or omitted if frosting is used for other cookie recipes.

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