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RECIPES Delilah’s Frosted Cut-Out Sugar Cookies


Submitted by Coralin Davelaar (and sons Noah and Andrew), Wayland, Mich.


Cookies ¾ cup butter-fl avored shortening 1 cup white sugar 2 eggs


1 tablespoon milk


1 teaspoon vanilla extract 2½ cups all-purpose fl our 1 teaspoon baking powder 1 teaspoon salt


1. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla extract. Combine the fl our, baking powder and salt; stir into the creamed mixture. Cover dough and chill for at least one hour.


Made with Bobcat loader cookie cutter


2. Preheat the oven to 400° F. Lightly grease cookie sheets or line with parchment paper. On a lightly fl oured surface, roll out the dough to ¼-inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1½ inches apart on cookie sheets.


3. Bake for 6 to 8 minutes. Remove cookies from baking sheets and cool on wire racks. Cool completely before frosting. Frosting


1 tablespoon butter 1 teaspoon vanilla extract


2½ cups confectioners’ sugar 3 tablespoons milk


2 drops food coloring, if desired


1. In a small bowl, beat the butter, vanilla extract and confectioners’ sugar until smooth. Mix in milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade.


2. Decorate cooled cookies and set on waxed paper to harden. Quantities will vary, depending on cookie cutter selection Cart Wheels


Submitted by Isaiah Guida, Park Rapids, Minn. 1½ cups all-purpose fl our ½ cup butter, softened ¼ cup powdered sugar ½ teaspoon baking powder


1. Preheat oven to 375° F.


2. Mix fl our, butter, powdered sugar, baking powder and milk until the dough forms.


3. Divide dough into 6 equal parts. Shape each part into a ball. Place on an ungreased cookie sheet; fl atten slightly. Make an indentation in center of each fl attened ball.


4. Fill each indentation with pie fi lling (or jam).


5. Bake until the edges begin to brown (20 to 25 minutes). Makes 6 to 7 cookies


Have a favorite recipe? Submit your own recipes (with a picture) via email to WorkSaver@Bobcat.com or mail to WorkSaver®


magazine, 106 E 6th Street,


Des Moines, Iowa 50309. We may publish yours in an upcoming issue. Individuals who submit recipes with a picture will receive a complimentary Bobcat loader-shaped cookie cutter.


FALL 2012 | WorkSaver 29 2 tablespoons milk


About 1 cup pie fi lling or jam (any fl avor)


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