Yield: 1 servings
|1 cup||Butter; softened|
|⅓ cup||Vegetable shortening|
|⅓ cup||Vegetable oil|
|1 cup||Finely ground almonds|
|1½ cup||Confectioners sugar|
|2 tablespoons||Milk; (approximate)|
|\N \N||Decorator icing in tubes|
Cream butter, shortening oil and sugar until fluffy. Beat in eggs and vanilla. In another bowl, combine flour, cornmeal and salt. Add dry ingredients and almonds to creamed mixture. Knead to form soft dough.
Chill, if necessary. On a lightly floured surface, roll out dough to ¼-inch thickness. Cut with cat-shaped cookie cutter. Bake on greased baking sheet at 350 degrees until light brown, about 12 to 15 minutes. Cool on wire racks. Mix confectioner's sugar with enough milk to spread. Frost cookies. Use decorator tubes for detail (as shown on TV).
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