This cookie recipe originates from Better Homes and Gardens cook book.
1/3 cup shortening
1/3 cup butter or margarine
3/4 cup sugar
1 teaspoon baking powder
1 dash of salt
1 egg
1 teaspoon vanilla (I always use mexican vanilla)
2 cups all-purpose flour
1. Beat butter and sugar together in a blender. Add sugar, baking powder, and a dash of salt. Beat till combined, scraping the bowl. Beat in egg and mexican vanilla. Beat in flour slowly. Cover and chill until easy to handle.
2. On a lightly floured surface ( I just use my kitchen counter!), roll half of dough at a time to 1/8" thick. Use desired cookie cutters to cut out shapes. Place on parchment paper on a baking sheet. Bake at 375 degrees 7 or 8 minutes until edges are firm and bottoms are lightly browned. Cool on a rack before decorating.
Decorate with Frosting.
Frosting ingredients:
2 cups of powdered sugar
4 Tablespoons melted butter
1 Teaspoon clear mexican vanilla
milk
Mix confectioners sugar, melted butter, and mexican vanilla together while slowly adding 1 teaspoon of milk at a time until you reach desired consistency. You don't want it too runny so it can stay on cookie without draining off. Then you can split into different bowls and add desired colored dye to each bowl.
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