Penguin Buffets Classic Israeli Schnitzel Recipes

Steps:

• 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., Preheat oven to 375°. Remove 1 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 baking sheets. , Bake 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool., 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 between uses., Set aside half of frosting to remain white. Tint half of the remaining frosting black. Divide the rest into thirds; tint 1 orange, 1 red and 1 green., 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. , 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.

Steps:

• Microwave candy coating; stir until smooth. Dip 1 cookie in chocolate; allow excess to drip off. Place on waxed paper. Attach 2 candy eyes and a white coating disk for the belly. Add an M&M's mini for beak and 2 regular M&M's for feet. Repeat to dip and decorate all cookies. Let stand until set.