GUITAR COOKIE CUTTER RECIPES

Steps:

• Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed.
• On lightly floured surface with rolling pin, roll dough to 1/4-inch thickness. With 3 1/2-inch guitar cookie cutter, cut out guitar shapes. On ungreased cookie sheets, place shapes 2 inches apart. Repeat with remaining dough.
• Bake 7 to 11 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small bowl, mix powdered sugar, corn syrup and enough milk until smooth and of desired spreading consistency. Stir in food color. Frost and decorate cookies as desired.

Steps:

• In the bowl of a mixer (or with a handheld mixer), cream together the butter and sugar until fluffy. Add in the egg and vanilla, then mix again until thoroughly combined.
• In a separate bowl, mix together the flour, baking powder and salt.
• Slowly add the dry ingredients to the wet ingredient and mix together until you have a thick mixture, but it will be spreadable (similar to peanut butter).
• Baking depends a lot on a lot of different factors – add the last cup of flour slowly until you get the right consistency. If you add it all, yours might be too dry.
• Wrap the mixture with clear plastic wrap, and put in the refrigerator for an hour or so until completely chilled. Half the mixture, then roll it out between two sheets of parchment paper until it is the desired thickness (no additional flour needed = no mess - yay!). Cut with cutters, then bake at 350 degrees for 8 to 10 minutes or until bottom JUST begins to brown. Keep an eye on them, they'll bake rather quickly.