Rolled and Sliced 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.
- 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.