Multigrain Cutouts

1 cup sugar
2/3 cup shortening
3 1/4 cups whole wheat flour
1/4 cup cornmeal
1/4 cup wheat germ
3/4 cup milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
Baked-On Frosting (recipe follows)
Baked-On Frosting
2/3 cup all-purpose flour
2/3 cup butter or margarine softened
1 tablespoon hot water
Heat oven to 350. Beat sugar and shortening in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in remaining ingredients except
Baked-On Frosting.
Roll about one-third of dough at a time 1/8 inch thick on lightly floured surface. Cut with sports-shape cookie cutters.
Place 1 inch apart on ungreased cookie sheet.
Place Baked-On Frosting in decorating bag with #5 writing tip. Pipe frosting on unbaked cookies to outline or decorate. Bake 12 to 14 minutes or until edges are light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Baked-On Frosting:
Mix flour and butter until smooth.
Stir in hot water.