Christmas stars

3 dozen

Ingredients

Quantity Ingredient
1 cup Solid shortening (NOT butter)
⅔ cup Granulated sugar
2 Eggs
1 teaspoon Salt
1 teaspoon Vanilla
1 teaspoon Almond flavoring
2¾ cup Flour
1½ cup Powdered sugar
2 tablespoons Cream or milk
1½ teaspoon Vanilla (not Mexican, unless you like tan frosting)
Food coloring

Directions

COOKIES

FROSTING

Cream together the shortening and sugar. Beat in the eggs, salt and flavorings. Stir in the flour until blended. Chill in the refrigerator for an hour or two.

Preheat oven to 375 degrees F. Roll out on a floured surface to a thickness of about ⅛ to ¼ inch. Cut with the cookie cutters of your choice (this was always a cause for argument in our family).

Bake on ungreased cookie sheets until tan around the edges, about 8-10 minutes. Allow to cool.

Make the frosting by beating together the sugar, milk and vanilla until smooth. Divide and color each portion. Frost the cookies.

NOTES:

* Frosted cookie-cutter cookies -- My mom got this recipe many years ago in a cookbook that came in installments, so it didn't have a name on the binder and I don't know what it was called. She had us (the kids) make these cookies every year. Yield: 2-4 dozen.

* These cookies are about the only ones I know that taste better cooked and cold than as raw dough.

* Cinnamon red hots make good eyes for animals or Santas.

: Difficulty: easy to moderate.

: Time: 15 minutes preparation, 2 hours chilling, 15 minutes rolling and baking.

: Precision: measure the ingredients.

: Kate Hedstro'o'm

: UC San Diego, San Diego, Calif., USA : {ihnp4,decvax,ucbvax}!sdcsvax!sdcc6!ix403 : Copyright (C) 1986 USENET Community Trust

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