Penguin Cutouts

Directions

1. 1
   In a large bowl, cream shortening and sugar until light and fluffy. 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 three balls; cover and refrigerate 3 hours or until easy to handle.
2. 2
   Preheat oven to 375°. Remove one portion of dough from the refrigerator 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
3. 3
   .
4. 4
   Bake 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.
5. 5
   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. Cover frosting with damp paper towels or plastic wrap between uses.
6. 6
   Set aside half of frosting. Tint half of the remaining frosting black. Divide remaining frosting in half; tint one orange and the other red and/or green.
7. 7
   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.
8. 8
   Add eyes with the black and white frostings, orange noses and feet and red and/or green scarves. Let stand until set. Add white polka dots on the scarves. Let stand until set. Store in an airtight container.