Penguin Cutouts

Directions

1. 1

   In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Stir in sour cream. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls; cover and refrigerate 3 hours or until easy to handle.
2. 2

   Preheat oven to 375°. Remove dough from the refrigerator, 1 portion at a time. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 4-in. penguin cookie cutter. Place 1 in. apart on ungreased baking sheets.
3. 3

   Bake 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.
4. 4

   For frosting, in a small bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high 4 minutes or until soft peaks form.
5. 5

   Set aside half the frosting to remain white. Tint half the remaining frosting black. Divide the rest into thirds; tint 1 orange, 1 red and 1 green. Store frostings in airtight containers when not in use. Beat again on high speed to restore texture as needed between uses.
6. 6

   Working quickly with the black frosting, pipe outlines of the penguins' bodies; fill in with thinned black frosting. Let dry at room temperature for several hours or until firm. Fill in centers of penguins with thinned white frosting; let dry until firm.
7. 7

   Add eyes with the black and white frostings or edible-ink pen. Add orange beaks and feet and red and green scarves. Let stand until set. Add white and contrasting-colored polka dots on the scarves. Let stand until set. Store in an airtight container.