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Fall 2012

Recipes

Delilah’s Frosted Cut-Out Sugar Cookies

Delilah’s Frosted Cut-Out Sugar Cookies

Delilah’s Frosted Cut-Out Sugar Cookies


Submitted by Coralin Davelaar (and sons Noah and Andrew), Wayland, Mich.

Cookies
¾ cup butter-flavored shortening
1 cup white sugar
2 eggs
1 tablespoon milk
1 teaspoon vanilla extract
2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

1. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla extract. Combine the flour, baking powder and salt; stir into the creamed mixture. Cover dough and chill for at least one hour.

2. Preheat the oven to 400° F. Lightly grease cookie sheets or line with parchment paper. On a lightly floured surface, roll out the dough to ¼-inch thickness. Cut into desired shapes with cookie cutters. Place cookies1½ inches apart on cookie sheets.

3. Bake for 6 to 8 minutes. Remove cookies from baking sheets and cool on wire racks. Cool completely before frosting.

Frosting
1 tablespoon butter
1 teaspoon vanilla extract
2½ cups confectioners’ sugar
3 tablespoons milk
2 drops food coloring, if desired

1. In a small bowl, beat the butter, vanilla extract and confectioners’ sugar until smooth. Mix in milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade.

2. Decorate cooled cookies and set on waxed paper to harden.

Quantities will vary, depending on cookie cutter selection

Cart Wheels

Cart Wheels

Cart Wheels


Submitted by Isaiah Guida, Park Rapids, Minn.

1½ cups all-purpose flour
½ cup butter, softened
¼ cup powdered sugar
½ teaspoon baking powder
2 tablespoons milk
About 1 cup pie filling or jam (any flavor)

1. Preheat oven to 375° F.
2. Mix flour, butter, powdered sugar, baking powder and milk until the dough forms.
3. Divide dough into 6 equal parts. Shape each part into a ball. Place on an ungreased cookie sheet; flatten slightly. Make an indentation in center of each flattened ball.
4. Fill each indentation with pie filling (or jam).
5. Bake until the edges begin to brown (20 to 25 minutes).

Makes 6 to 7 cookies