Multigrain Cutouts

Create fun-shaped, great-tasting cookies that have the benefit of multigrain goodness and the ease of a baked-on frosting.

Cookies

3 1/4 cups Gold Medal® whole wheat flour
1 cup sugar
1/4 cup cornmeal
1/4 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
3/4 cup milk
1/2 teaspoon vanilla

Baked-On Frosting

2/3 cup Gold Medal® all-purpose flour
2/3 cup butter or margarine, softened
3 to 4 teaspoons hot water
 
1. Heat oven to 350°F. In large bowl, mix all cookie ingredients until well blended. Divide dough into thirds. On lightly floured surface, roll each third 1/8 inch thick. Cut dough with cookie cutters. On ungreased cookie sheets, place shapes 2 inches apart.

2. In medium bowl, mix 2/3 cup flour and the butter until smooth. Stir in hot water until thin enough to drizzle. Place in decorating bag with number 5 writing tip. Outline or decorate unbaked cookies with frosting.

3. Bake 12 to 14 minutes or until edges are light brown. Cool slightly; remove from cookie sheets to cooling racks.