ROLLED SUGAR COOKIES

1 package Betty Crocker SuperMoist white cake mix
1/2 cup shortening
1/2 cup butter or margarine, softened
1 teaspoon vanilla, almond extract or lemon extract
1 egg
Sugar
1 cup Betty Crocker Rich & Creamy vanilla ready-to-spread frosting
Food colors

1. Heat oven to 375 degrees F.

Beat half of the cake mix (dry), the shortening, butter, vanilla and egg in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix.

Divide dough into 4 equal parts. Roll each part 1/2 inch thick on lightly floured cloth-covered surface with cloth- covered rolling pin. Cut into desired shapes; sprinkle with sugar. Place 2 inches apart on ungreased cookie sheet.

Bake 5 to 7 minutes or until light brown. Cool 1 minute; remove from cookie sheet to wire rack.

Microwave frosting in microwavable bowl uncovered on High 20 to 30 seconds or until melted; stir. Frost cookies.

Stir together small amounts of water and food color. Point colors on freshly frosted cookies, using fine-tip brush, then swirl colors with brush or toothpick to create marbled designs. Dry completely before storing.

About 4 dozen (2 1/2-inch) cookies
From: Recipelink.com
Source: Super Moist Cake Recipes, Betty Crocker Recipe Magazine, April 2002, #183