Teatime Sugar Cookies

1. Beat butter or margarine and the 1/3 cup shortening in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg and the 1 teaspoon vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. If necessary, cover and chill dough for 3 hours or until easy to handle.

2. Roll half of the dough at a time on a lightly floured surface to 1/8-inch thickness. Cut with 2-1/2-inch teapot- and teacup-shape cookie cutters or other desired cutters. Place cutouts on an ungreased cookie sheet.

3. Bake in a 375 degree F oven for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire racks and cool.

4. Frosting: For decorating frosting, in a medium bowl beat the 1/2 cup shortening and the 1/2 teaspoon vanilla with an electric mixer for 30 seconds. Gradually add 1-1/3 cups of the powdered sugar, mixing well. Add the 1 tablespoon milk. Gradually beat in remaining 1 cup powdered sugar and enough of the 3 to 4 teaspoons milk to make a frosting of piping consistency. Color as desired with pastel paste food coloring. Decorate cookies as desired by piping on decorating frosting. Makes 36 to 48 cookies.