Hanukkah Cutouts

Prep Time: 1 hour, 45 minutes
Yield: 5 dozen cookies

Ingredients:

COOKIES
1-1/4 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2-1/2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1 teaspoon cream of tartar

FROSTING
1-1/2 cups powdered sugar
3 to 4 tablespoons milk

DECORATOR FROSTING
1 cup powdered sugar
1-1/2 teaspoons butter or margarine, softened
Blue food color
1 to 2 tablespoons milk

Preparation Directions:

1. In large bowl, combine 1 1/4 cups powdered sugar and 1 cup margarine; beat until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and cream of tartar; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

2. Heat oven to 375°F. On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. Refrigerate remaining dough. Cut with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake at 375°F. for 6 to 9 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool completely.

3. In small bowl, combine frosting ingredients, adding enough milk for a thin spreading consistency; blend until smooth. Frost cooled cookies. Allow frosting to set before decorating.In another small bowl, combine all decorator frosting ingredients, adding enough milk for desired piping consistency. Place in decorating bag fitted with writing tip or in small resealable plastic freezer bag with 1 corner snipped off to make a very small hole for piping. Decorate cookies as desired.

High Altitude: (Above 3500 Ft.)
Decrease powdered sugar in cookie to 1 cup.