Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1 cup sugar

  3. 1 teaspoon baking soda

  4. 1/4 teaspoon salt

  5. 1/2 cup shortening

  6. 1/2 cup cold butter

  7. 2 eggs

  8. 1 tablespoon milk

  9. 1 teaspoon vanilla extract FROSTING:

  10. 1/2 cup butter, softened

  11. 4 cups confectioners' sugar

  12. 1 teaspoon vanilla extract

  13. 2 to 4 tablespoons half-and-half cream Food coloring, colored sugar and decorating candies, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, sugar, baking soda and salt. Cut in the shortening and butter until crumbly. In another bowl, whisk the eggs, milk and vanilla; add to flour mixture and mix well. Divide dough into three balls; cover and refrigerate for 2 hours or until easy to handle. Remove one portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 8-10 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely. For frosting, in a large bowl, cream the butter, confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Tint with food coloring if desired. Frost cookies. Decorate with colored sugar and candies if desired. Yield: 5 dozen.


Send feedback