1/3 - cup unsalted butter, softened
1/3 - cup shortening
1 - cup granulated sugar
1 - tsp baking powder
dash salt
1 - egg
1 - tsp vanilla extract
2 - cups all purpose flour
1 - 3 recipe's colored icing, below

In a medium size bowl beat shortening and butter together with a electric mixer. Add sugar, vanilla extract and egg. Mix the flour, baking powder and salt together then add to the creamed mixture. Mix together scraping the sides of the bowl. I used my kitchen aid mixer to mix everything until it came away from the bowl and started to form into a ball. Try and mix enough of the flour mixture in using mixer, stir in any remaining flour with wooden spoon. Place dough inside a large zip lock bag and refrigerate for at least 2 hours.

Remove dough and let sit on the counter at least 30 minutes. Roll dough on a lightly floured surface until it is about 1/4 inch thick. I like thick cookies they seem to be softer. Cut with desired cookie cutters and place on a un greased baking sheet. Bake at 375 for 7-8 minutes or until edges are firm and start to get golden brown. The bottom of the cookies should be light brown as well. Remove from oven and let cool on baking sheet 5 minutes. Remove and place on a baking rack to cool completely. Frost with colored icing.

Recipe yields approx: 20 cookies

Colored Icing Recipe:

1 - cup confectioner’s sugar (powdered sugar)
1 - tablespoon softened butter or margarine
2 - tablespoons milk
1 - tsp vanilla extract
food coloring

I used 3 separate bowls to mix the icing. So one recipe for each bowl, mix all ingredients together with fork. If too dry, add a little more milk. Once mixed, add a few drops of food coloring. We did red, green and yellow.