1/2
cup unsalted butter, softened
1/4
cup shortening
1
cup sugar
2
eggs, room temperature
1
teaspoon vanilla
2
1/2 cups all-purpose flour
1
teaspoon baking powder
1
teaspoon salt
Mix
butter, shortening, sugar, eggs, and vanilla thoroughly.
Stir
flour, baking powder, and salt together.
Blend
butter mixture and flour mixture.
Divide
dough into 2 discs. Cover each with plastic wrap and chill for at least 1 hour
or overnight.
Heat
oven to 400 degrees.
Remove
dough from refrigerator and allow to sit on the counter for 15-30 minutes,
depending on the temperature of your kitchen.
On
a board that has been lightly floured with a mixture of flour and confectioner's
sugar, roll dough until it is 1/4 inch thick. Cut with your favorite cooky
cuter.
Place
on an ungreased baking sheet. Top with colored sanding sugar, if desired.
Bake
6 to 8 minutes, or until cookies are a delicate light golden color.
Cool
on a wire rack. If desired, decorate with Easy Cream Icing.
Makes 3-4 dozen cookies, depending on the size of the cutter
Easy Cream Icing
1
cup sifted confectioner's sugar
1/4
teaspoon salt
1/2
teaspoon vanilla
1-3
Tablespoons cream, milk or water
food
coloring or icing tints
Blend
sugar, salt, and vanilla.
Add
liquid (cream, milk, or water) 1 tablespoon at at a time until icing reaches a
spreadable consistency.
Add
food coloring.
Spread
on cookies with an off-set spatula.
Makes
icing for 3 to 5 dozen cookies, depending on size.
Recipe source Betty Crockers Cooky Book
shared here and here and here and here
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