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Penguin Cutouts
Nb persons: 0
Yield: 3 dozen
Preparation time:
Total time:
Source:
| Taste of home Ingredients | |
| 1/2 cup | butter-flavored shortening |
| 1 cup | sugar |
| 1 | egg |
| 1-1/2 teaspoons | Spice Islands® pure vanilla extract |
| 1/2 cup | sour cream |
| 2-3/4 cups | all-purpose flour |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| FROSTING: | |
| 3-3/4 cups | confectioners' sugar |
| 1/3 cup | water |
| 4 teaspoons | meringue powder |
| Orange, black and red and, or green paste food coloring | |
Directions
In a large bowl, cream shortening and sugar until light and fluffy.
Beat in egg and vanilla. Stir in sour cream. Combine the flour,
baking soda and salt; gradually add to creamed mixture and mix well.
Divide dough into three balls; cover and refrigerate for 3 hours or
until easy to handle.
Remove one portion of dough from the refrigerator at a time. On a
lightly floured surface, roll out dough to 1/8-in. thickness. Cut
with a floured 4-in. penguin cookie cutter. Place 1 in. apart on
ungreased baking sheets.
Bake at 375° for 6-8 minutes or until edges are lightly browned.
Remove to wire racks to cool.
For frosting, in a small bowl, combine the confectioners' sugar,
water and meringue powder; beat on low speed just until combined.
Beat on high for 4 minutes or until soft peaks form. Cover frosting
with damp paper towels or plastic wrap between uses.
Set aside half of frosting. Tint half of the remaining frosting
black. Divide remaining frosting in half; tint one orange and the
other red and/or green.
Working quickly with the black frosting, pipe outlines of the
penguins' bodies; fill in with thinned black frosting. Let dry at
room temperature for several hours or until firm. Fill in centers of
penguins with thinned white frosting; let dry until firm.
Add eyes with the black and white frostings, orange noses and feet
and red and/or green scarves. Let stand until set. Add white polka
dots on the scarves. Let stand until set. Store in an airtight
container. Yield: 3 dozen.
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