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.


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.


(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, 2011