Title: Kringles Cutouts (Cookie Dough for Cutting)
Categories: Cookie
Yield: 15 Servings
| 2/3 | c | BUTTER CRISCO |
| 3/4 | c | SUGAR |
| 1 | tb | MILK |
| 1 | ts | MILK |
| 1 | ts | VANILLA |
| 1 | | EGG |
| 2 | c | FLOUR |
| 1 1/2 | ts | BAKING POWDER |
| 1/4 | ts | SALT |
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 1/8" 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.