Ingredients
3 1/4
cups Gold Medal™ whole wheat flour
1
cup sugar
1/4
cup cornmeal
1/4
cup wheat germ
1
teaspoon baking powder
1/2
teaspoon salt
2/3
cup shortening
3/4
cup milk
1/2
teaspoon vanilla
2/3
cup Gold Medal™ all-purpose flour
2/3
cup butter or margarine, softened
3
to 4 teaspoons hot water
Preparation
Heat oven to 350°F. In large bowl, mix all cookie ingredients until well blended. Divide dough into thirds. On lightly floured surface, roll each third 1/8 inch thick. Cut dough with cookie cutters. On ungreased cookie sheets, place shapes 2 inches apart.
In medium bowl, mix 2/3 cup flour and the butter until smooth. Stir in hot water until thin enough to drizzle. Place in decorating bag with number 5 writing tip. Outline or decorate unbaked cookies with frosting.
Bake 12 to 14 minutes or until edges are light brown. Cool slightly; remove from cookie sheets to cooling racks.
