I normally would use other shaped cutters and colored frosting, but re-injured my shoulder while decorating the house and have taken a short cut this year.
GRANDMA HENDERSON’S CHRISTMAS SUGAR COOKIES
1 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
2 3/4 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Cream shortening and sugar. Beat in eggs and vanilla. Blend in dry ingredients. Chill at least 3 hours. Roll out and cut with cookie cutters. If you choose, you can sprinkle with colored sugar before baking, or frost after baked cookies have cooled. Bake at 375 for 8-10 minutes.
BUTTER CREAM FROSTING
(This recipe comes from a 1975 Wilton instruction booklet and makes 3 1/2 cups of frosting)
1/2 cup butter or margarine
1/2 cup solid vegetable shortening
1/8 teaspoon salt
1 1/2 teaspoons vanilla
5 cups confectioner’s sugar (there are 4 cups to a pound)
1/4 cup and 1 tablespoon milk.
Cream butter and shortening in a large mixing bowl using an electric mixer. Add vanilla and salt. Gradually add sugar one cup at a time, beating well after each addition. Add milk and beat at high speed until light and fluffy.
I find with my small hand mixer, it is difficult to mix all the sugar in as the consistency is too stiff for the mixer to handle well. If this happens, I add the milk after two or three cups of sugar, mix it well and then add the remaining sugar.
© Drusilla Mott and https://drusillamott.wordpress.com, 2011
On Faith and Writing 