Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | (1 stick) butter |
| ¼ cup | Solid vegetable shortening |
| 1 cup | Granulated sugar |
| 2 larges | Eggs |
| ½ teaspoon | Vanilla extract |
| 2¾ cup | All-purpose flour |
| ½ teaspoon | Baking powder |
| ¼ teaspoon | Baking soda |
| ¼ teaspoon | Salt vanilla icing; (recipe follows) |
| M&m's" chocolate mini baking bits for decoration |
In large bowl cream butter, shortening and sugar until light and fluffy; beat in eggs and vanilla. In medium bowl combine flour, baking powder, baking soda and salt; blend into creamed mixture. Wrap and refrigerate dough 2 to 3 hours. Preheat oven to 350øF. Working with half the dough at a time on lightly floured surface, roll to ⅛-inch thickness. Cut into desired shapes using 3-inch cookie cutters. Using rigid spatula carefully transfer to ungreased cookie sheets. Bake 8 to 10 minutes. Cool completely on wire racks. Frost with Vanilla Icing and decorate with "M&M's"(r) Chocolate Mini Baking Bits. Store in tightly covered container. If stacking cookies, place parchment or waxed paper between layers.
Makes about 4 dozen cookies.
Vanilla Icing: Beat 6 tablespoons butter and 4 cups powdered sugar until well blended; add ½ teaspoon vanilla. Blend in 3 to 4 tablespoons milk, one tablespoon at a time, until of spreading consistency.
Divide icing evenly into small bowls, one per color. Add food coloring until mixtures are of desired color.
Short cut: Roll out store-bought refrigerated dough and cut out shapes with cookie cutter. Bake and cool as directed. Add food coloring to instant frosting; frost cookies.
Decorate with "M&M's"(r) Mini Baking Bits. Store in tightly covered container. If stacking cookies, place parchment or waxed paper between layers.
Recipe by 1996 Mars, Incorporated Posted to brand-name-recipes by Barbra<barbra@...> on Feb 03, 1998