- 1 1/2 cups sugar
- 1/3 cup shortening
- 1/3 cup butter
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla
- 3 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Cream sugar, shortening and butter. Add eggs, vanilla, and milk. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the egg mixture and mix well. Shape dough into a ball and refrigerate at least an hour.
- Roll out dough on floured wax paper, in two or three batches. Stack up the rolled out dough on top of a cookie sheet and refrigerate another hour or so.
- One batch at a time, remove the dough from the refrigerator and cut with cookie cutter. Working quickly so dough is still cool, combine scraps and roll out again to cut out more cookies.
- Bake at 400 degrees on lightly greased cookie sheet, or sheet lined with nonstick aluminum foil, about 8 minutes or until golden. Cool cookies on racks.
I like to ice these with a thick glaze of confectioner’s sugar, milk and vanilla that I paint on with a pastry brush. Then sprinkle with colored sugar.