Kringles cutouts (cookie dough for cutting)
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | BUTTER CRISCO |
| ¾ | cup | SUGAR |
| 1 | tablespoon | MILK |
| 1 | teaspoon | MILK |
| 1 | teaspoon | VANILLA |
| 1 | each | EGG |
| 2 | cups | FLOUR |
| 1½ | teaspoon | BAKING POWDER |
| ¼ | teaspoon | SALT |
Directions
CREAM CRISCO, SUGAR, MILK, AND VANILLA IN A LARGE BOWL AT MEDIUM SPEED UNTIL WELL BLENDED. BEAT IN EGG. COMBINE FLOUR, BAKING POWDER AND SALT IN A SMALL BOWL. ADD TO CREAMED MIXTURE SLOWLY. COVER AND LET STAND IN REFRIGERATOR OVER NIGHT. HEAT OVEN TO 3750F. ROLL HALF THE DOUGH AT A TIME TO ABOUT ⅛" THICK. CUT IN DESIRED SHAPES. PLACE 2" APART ON BAKING SHEET.
SPRINKLE WITH COLORED SUGAR IF DESIRED. BAKE FOR 7 TO 9 MINUTES AT 375 F.
ALLOW TO COOL FOR 1 MINUTE, REMOVE TO COOLING RACK. DECORATE WITH FROSTING WHEN COOL, IF DESIRED.