I have always wondered how to make my own cookie cutters. I tried to find resources a few years ago on the net and could only find sites that wanted you to
buy their homemade ones. So I was happily surprised to see that now there are plenty of great sites out there that show you how.
Makes about 6 dozen depending on cookie cutter used
2 Cups Sugar
1 cup Crisco (Regular not Butter)
4 Lg. Eggs
2 t. Vanilla
1 16 oz. tub of Sour Cream
In a Separate bowl combine:
8 Cups All purpose Flour
4 heaping t. Baking Powder
2 heaping t. Baking Soda
2 t. Salt
Add slowly to the wet ingredients. Do not over mix.
***here is the cool part**** Turn your heavy cookie sheet over....bottoms up!****Sprinkle with flour and roll your dough out on the bottom of the cookie sheet! (This way the mess is going right into the sink when you are done! No mess all over your counter! Cool Huh?) Remove excess and bake.
they will rise a little so spread them out. I like to bake 12 at a time. 350 for 9-10 minutes. Remove from cookie sheet when done onto a cooling rack. When almost cool place in a air tight container. These will stay so soft for 3-4 days! Decorate with frosting....
Snow White Buttercream Frosting:
Whip till foamy:
3/4 c. cold water
1/2 t. salt
3 T. Meringue Powder
Slowly add: (Alternating)
3 lbs Powdered Sugar
1 1/4 c. Crisco Shortening
When ingredients are combined add flavorings:
1/2 t. clear vanilla
1/2 t. almond flavoring
1/4 t. clear butter flavoring
Whip again. When adding coloring use Wilton paste food coloring for a more vibrant color. If you need black try using a store bought chocolate frosting and adding black food coloring to it. (you will only get gray no matter how much coloring you add using buttercream)