Holiday Cookies

Directions

RECIPE INGREDIENTS

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For the Cookies:

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1/3 cup vegetable shortening

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1/3 cup butter or margarine, softened

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3/4 cup granulated sugar

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1 teaspoon baking powder

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1/4 teaspoon salt

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1 egg

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1 tablespoon milk

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1 teaspoon vanilla extract

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2 cups all-purpose flour

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For the Icing:

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1 cup sifted powdered sugar

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1/4 teaspoon vanilla

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1 tablespoon milk

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Few drops food coloring (optional)

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Rec Image

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DIRECTIONS

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FOR THE COOKIES:

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In a large mixing bowl beat the shortening and butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and salt; beat till combined. Beat in the egg, milk, and vanilla. Beat in as much of the flour as you can with a mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 3 hours, or till dough is easy to handle.

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On a lightly floured surface, roll each half of the dough to a 1/8-inch thickness. Using 2- or 2 1/2-inch cutters, cut dough into desired holiday shapes, such as hearts, shamrocks, eggs, rabbits, flags, turkeys, pumpkins, or trees. Place 1 inch apart on ungreased cookie sheets.

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Bake in a preheated 375 degrees F oven for 7 to 8 minutes, or till edges are firm and bottoms are lightly browned. Remove cookies and cool on a rack.

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FOR THE ICING:

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In a small mixing bowl stir together powdered sugar, vanilla, and enough of the milk to make an icing of piping consistency. If desired, stir in food coloring. Use a pastry bag and writing tip to decorate cookies with icing.

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Recipe reprinted by permission of Weldon Owen. All rights reserved.

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Date Added: 01/01/2008

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