From Shirley Evans
Makes 4 dozen 2-inch cookies
1 stick (1/2 c.) butter, room temperature
1/4 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla
2-1/2 c. flour
1 tsp. salt
1 tsp. baking powder
In one bowl cream butter, shortening, sugar, eggs and vanilla together. In a separate bowl mix flour, salt and baking powder. Slowly add dry ingredients to wet ingredients until well blended. Scrape down bowl and turn dough out onto plastic wrap to form loaf approximately 4" x 12" x 1".
Chill dough for several hours until firm ... overnight, time permitting.
Roll dough on flour surface no less than 1/4" thick. Cut out shapes. Re-form dough from scraps and continue to roll and cut until all dough is gone.
Bake at 375 degrees for 6-7 minutes, or until lightly browned at edges.
Buttercream Frosting
1 stick (1/2 c.) butter, room temperature
1 lb. powdered sugar
1/4 c. milk
1 tsp. vanilla
Mix all ingredients slowly at first, then increase speed until creamy. Add coloring and flavoring as desired.
