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.


(2-4 dozen)




  1. Cream together the shortening and sugar. Beat in the eggs, salt, and flavorings.
  2. Stir in the flour until blended.
  3. Chill in the refrigerator for an hour or two.
  4. Preheat oven to
  5. Roll out on a floured surface to a thickness of 1/8 to 1/4 inch Cut with the cookie cutters of your choice (this was always a cause for argument in our family).
  6. Bake on ungreased cookie sheets until tan around the edges!about 8-10 minutes.
  7. Allow to cool.
  8. Make the frosting by beating together the sugar, milk, and vanilla until smooth. Divide and color each portion.
  9. Frost the cookies.


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 Hedstr\o'o"'m 
UC San Diego, San Diego, Calif., USA 
Recipe last modified: 29 Nov 86

Original header

Path: decwrl!recipes
From: ix403@sdcc6 (Kate Hedstrom)
Subject: RECIPE: Christmas star cookies
Message-ID: <7017@decwrl.DEC.COM>
Date: 19 Dec 86 02:55:19 GMT
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Organization: Univ. of California, San Diego, Calif., USA
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