Saturday, February 18, 2012
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| what my dough looked like |
2C Sugar
1C Shortening
1C Milk
3 eggs
1tsp vanilla
2tsp heaping baking powder
6C Flour (maybe more if needed)
pinch of salt
Directions:
-Mix first 2 ingredients together in mixer. Once creamed together add in milk and then eggs one at a time. Then add in vanilla.
-Seperately mix baking powder, flour, and salt in a bowl. Then incorporate into the sugar mixer a little at a time. Once both are incorporated together, add in extra flour a half cup at a time if needed.
REFRIGERATE DOUGH IF NEEDED
-Flour a pastry cloth or clean surface and roll out dough to about a 1/4 inch thick or so. Cut out cookies with a cookie cutter.
Bake 350 degrees for 12 min. Makes about 40 cookies ( I made large pumpkins and didn't get 40)
Icing:
1/2c butter soft
4C powdered sugar
2tsp maple syrup
1tsp vanilla
1 tbsp pumpkin (more if needed, and only if your making pumpkin frosting, you can leave it as just cream cheese frosting by adding in 8oz of cream cheese and creaming with butter first.)
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| frosting before being dyed |
Directions for icing:
-Cream together butter, maple, vanilla, and pumpkin. (if doing cream cheese, cream together butter and cream cheese then add in the flavorings)
-Then add your powdered sugar in a little at a time allowing your mixer to fully mix each spoonful.
Here is the deal, I have done frostings both ways... with sifted PS and not sifting it. In my opinion I seem to do okay either way but this recipe is a little rough with little direction, so I didn't not sift mine, and it turned ok. But if your usual method for frosting is to sift your PS, then please do.
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| Finished product |
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