o 1/8\" thickness & cut with cookie cutters.
Place on ungreased
b>recipe), buttercream in two colors, raw cookie
he Bit-O-Honey Bars for 10 minutes.
In a
75 degrees F.
Roll out dough to 1/8 inch
aper at long sides for handles.
Roll out pie crust to
s stiff enough to roll for cut-out cookies.
On a generously
o cut out, roll out on slightly floured surface, and cut out using favorite cookie cutters
nto cling film and refrigerated for 30 minutes.
On a
nto prepared pans.
Bake for 35-40 minutes or until
n the refrigerator to chill for at least 6 hours or
75 degrees fahrenheit and roll out dough onto a parchment lined
Cream butter, sugar and vanilla.
Add egg and milk; beat until fluffy.
Add flour, baking powder and salt and blend.
Chill for 1 hour.
Roll out dough and cut out cookies.
Decorate and bake at 375\u00b0 for 6 to 7 minutes.
vernight or in the freezer for 30 minutes.
On a
ink, a 2.5\" round cookie cutter, buttercream in two colors
Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.
Add cream cheese and butter to a stand mixer and whip until combined.
Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.
Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early.
orkable size. Roll dough out into a rectangle. Cover
piece of string, cut off slices about 1 to
ar tips.
Wooden skewer cut into 2 equal pieces
ys in advance--keep chilled.) For cake: Preheat oven to
sired you can chill for an hour for easier handling. I'