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.

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