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Use frosting to decorate the roof with snow. Add a door, window or holiday wreath with additional tinted frosting.
Combine 3/4 cup butter, 3/4 cup powdered sugar, egg and 1 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and 1 teaspoon cinnamon; beat at low speed until well mixed.
Divide dough in half. Cover with plastic food wrap. Refrigerate 2 hours or overnight until firm.
Heat oven to 375°F.
Divide each half of dough into 15 portions. Work with 5 portions at a time, keeping remaining dough refrigerated. Roll out each portion on unfloured surface into 7 1/2-inch long rope. Cut each rope into 5 (1 1/2-inch) logs.
Place 3 logs horizontally onto ungreased cookie sheet to form cabin; press logs together slightly. Place remaining 2 logs in an inverted V-shape above cabin to form roof; press together slightly. Repeat with remaining 7 1/2-inch ropes. Bake 8-10 minutes or until edges are lightly browned. Remove from cookie sheet to cooling rack. Cool completely.
Combine all frosting ingredients except milk in bowl; add enough milk for desired frosting consistency. Frost or pipe cabin roofs; sprinkle with nonpareils. Tint remaining frosting; decorate as desired.
Dietary Fiber: 0g
How long do these keep.?? Can I bake now for Christmas to age flavors or better to cook week before holidays, because of butter?middle of November now......
Loved this recipe. Was really cute on platter.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1482
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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