Frosted Easter Cut Outs Food

FROSTED HOLIDAY CUT-OUTS

Steps:

• Cookies:
• COMBINE sugar and shortening in bowl of electric mixer; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy.
• COMBINE 3 cups flour, baking powder, baking soda and salt in large bowl; gradually add to shortening mixture, beating at low speed until well blended.
• DIVIDE dough into 4 equal pieces; shape each into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.
• HEAT oven to 375 degrees F.
• SPRINKLE about 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over; cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper. Cut into desired shapes with floured cookie cutter. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough.
• BAKE 5 to 7 minutes or until edges of cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
• Frosting:
• COMBINE powdered sugar and milk in small bowl; stir until smooth. Add food coloring, if desired. Stir until blended. Spread on cookies; let stand until frosting is set. Decorate as desired with decorator frosting.

MARTHA'S EASTER SUGAR COOKIES

Steps:

• Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of a mixer fitted with the paddle attachment, beat butter, granulated sugar, and vanilla on medium-high speed until light and fluffy. Beat in eggs and cognac until well combined. Add flour mixture; beat on low until just combined. On a lightly floured surface, divide dough evenly and shape into 2 disks; wrap each in plastic. Refrigerate until firm, at least 45 minutes and up to 5 days.
• Preheat oven to 350 degrees. Line baking sheets with parchment. On a lightly floured surface, roll out dough 1/4 inch thick. Refrigerate until very firm, about 30 minutes, or freeze 10 minutes. Stamp out shapes. Transfer cutouts to prepared sheets, about 1 inch apart. Reroll scraps; stamp out more shapes and transfer to sheets. Refrigerate until firm, about 30 minutes, or freeze 10 minutes. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks; let cool completely.
• Royal Icing: In a bowl, whisk together confectioners' sugar, egg whites, and 2 teaspoons lemon juice until smooth. If necessary, add more lemon juice or confectioners' sugar to reach desired consistency. Divide and tint with gel-paste colors as desired. Pour some into squeeze bottles for detailing.

FROSTED EASTER CUT-OUTS

Steps:

• Combine sugar and shortening in bowl of electric mixer; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy.
• Combine 3 cups flour, baking powder, baking soda and salt in large bowl; gradually add to shortening mixture, beating at low speed until well blended.
• Divide dough into 4 equal pieces; shape each into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm.
• Heat oven to 375 degrees F.
• Sprinkle about 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over; cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper.
• Cut into desired shapes with floured cookie cutter. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough.
• Bake 5 to 7 minutes or until edges of cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
• Frosting: Combine powdered sugar and milk in small bowl; stir until smooth. Add food coloring, if desired. Stir until blended. Spread on cookies; let stand until frosting is set. Decorate as desired.

EASTER SUGAR COOKIES

Steps:

• In a bowl, cream butter, cream cheese and sugar. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.