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1/3
cup butter (no substitutes)
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1/3
cup shortening
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3/4
cup sugar
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1
teaspoon baking powder
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Dash salt
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1
egg
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1
tablespoon milk
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1
teaspoon vanilla
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2
cups all-purpose flour
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Powdered Sugar Icing (see recipe below)
1. Beat butter and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat till combined. Beat in egg, milk, and vanilla. Beat in as much of the flour you can with the mixer. Stir in remaining flour with a wooden spoon. Cover dough and refrigerate about 3 hours or till easy to handle.
2. Roll dough on a lightly floured surface till 1/8 inch thick. Cut as desired. Place shapes 1 inch apart on an ungreased cookie sheet.
3. Bake in a 375 degree F oven for 7 to 8 minutes or till the bottoms are lightly browned. Cool 1 minute on cookie sheet. Transfer cookies to wire racks and cool completely. Frost with Powdered Sugar Icing.
- Variation Diamond Santas:Cut Santa Cutouts dough into diamonds with a 2-1/2 to 3-1/2 inch cookie cutter. To make Santas hat, bend the top point of each diamond to the side. Bake and cool as directed. Prepare Powdered Sugar Icing. Divide icing in half; place each half in a small bowl. Stir red paste food coloring into one half.For hat, dip the top of each cookie almost halfway into red icing. Place cookies on a wire rack; sprinkle coconut on edge of hat for fur trim and at the tip for pom-pom. Let icing set. For beard, dip bottom of each cookie almost halfway into plain icing. Sprinkle beard with coconut. With small dabs of frosting, attach a cinnamon candy in center for a nose and two miniature semisweet chocolate pieces for eyes. Makes 40.
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4
cups sifted powdered sugar
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1
teaspoon vanilla
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3
- 4
tablespoons milk
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paste food coloring, as desired
Combine powdered sugar, vanilla, and enough milk to make of drizzling consistency. Color as desired with paste food coloring.
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