Directions:
In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk, and extracts. In another bowl, whisk flour, baking soda, and salt. Gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk and wrap in plastic. Refrigerate covered overnight or until firm enough to roll.
Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets.
Bake until edges are lightly brown, 5-7 minutes. Remove from pans to wire racks to cool completely.
In a large bowl, beat confectioners’ sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired.
Ingredients:
1 cup of butter, softened
1 cup of shortening
3 cups of sugar
4 large eggs, room temperature
6 tablespoons evaporated milk
2 teaspoons vanilla extract
2 teaspoons almond extract
6 cups of flour
1 teaspoon baking soda
½ teaspoon salt
Frosting Ingredients:
3 cups confectioners’ sugar
1 teaspoon vanilla extract
4-6 tablespoons half-and-half cream
Food coloring
Sprinkles