Directions: |
Directions:Preheat oven to 375º. Cream shortening and sugar in mixing bowl of electric mixer. Add eggs, vanilla and milk. In a separate bowl combine flour, baking powder and salt. Put mixer on low speed, gradually add flour mixture, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Layer with wax paper and freeze overnight and then ice or serve as is and ice as desired.
Icing: Cream powdered sugar and shortening. Add butter flavoring and salt. Add hot water until icing is of spreading consistency. |
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