Cut Sugar Cookies

Ingredients

    Cookies:

    5 lb (full box) Krusteaz Professional® All Purpose Cookie Mix 732-0642

    20 oz (2 ½ cups) water

    Icing:

    5 lb (full box) Krusteaz Professional® Vanilla Creme Icing Mix 732-0800

    12 oz (1 ½ cups) hot water

    Food coloring (if desired)

 

Yield

80-90 2 1/2 inch (1 oz) cookies

Method

    Cookies:

    1. Place water in mixer bowl; add Krusteaz Professional All Purpose Cookie Mix. Using a paddle, mix on low speed 45 seconds or until dough forms around paddle.

    2. Turn dough out onto lightly floured surface; roll 1/8 to 1/4 inch thickness.  Cut with a cookie cutter and place on greased or paper-lined baking sheet.

    3. For convection oven, bake at 325°F for 5-7 minutes; for standard oven, bake at 375°F for 9-11 minutes. Cool baked cookies.

    Icing:

    1. Place Krusteaz Professional® Vanilla Creme Icing Mix in bowl. Using a paddle, gradually add water while mixing on low speed 1 minute.

    2. Scrape bowl and paddle. Change to high speed and continue mixing until icing is light and creamy.

    3. Fold in food coloring if desired. Use immediately or cover to prevent dehydration.

    4. Pipe or spread icing on cookies. Top with sprinkles or decorative sugar.

 

WHEAT