Pull out your favorite cookie cutters for these Christmas treats frosted with a sweet buttercream.
28 minPrep: 20 minCook: 8 min
Serves: 24Save Share
⅓ cup Butter
⅓ cup Vegetable Shortening
¾ cup Sugar
1 tsp Baking Powder
¼ tsp Salt
1 T Milk
1 tsp Vanilla Extract
½ tsp Almond Extract
1 tsp Freshly Grated Orange Zest
1 tsp Lemon Zest
2 cup All Purpose Flour
¾ cup Vegetable Shortening
¼ cup Butter
1 tsp Vanilla Extract
1½ lb Powdered Sugar
5 T Milk
¼ tsp Yellow Food Coloring(optional)
¼ tsp Blue Food Coloring(optional)
¼ tsp Red Food Coloring(optional)
¼ tsp Green Food Coloring(optional)
1 oz Red Sanding Sugar(optional)
1 oz Yellow Sanding Sugar(optional)
1 oz Pink Sanding Sugar(optional)
1 oz Blue Sanding Sugar(optional)
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Preheat oven to 375F.
Place butter and shortening in a large mixing bowl. Beat with a mixer at medium-high speed 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, extracts, and orange and lemon rinds until combined. Add flour, a little at a time, beating well after each addition. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Wrap in plastic wrap and refrigerate about 30 minutes or freeze for later use.
Roll one portion of dough on a lightly floured surface to 1/4 inch thick. Using a 4 1/2- to 6-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased baking sheet.
Bake 8 to 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack; cool. Repeat with remaining portion of dough. Makes about 2 dozen cookies.
To prepare frosting, combine shortening and butter in a mixing bowl. Beat with a mixer at medium speed until smooth and creamy. Add vanilla. Add powdered sugar, 2 cups at a time, alternating with 1 tablespoon milk until you achieve desired consistency. Add food coloring 1 drop at a time until desired tint is reached. When cookies are cooled, spread or pipe frosting on tops and decorate with sanding sugars. Freeze extra frosting for later use. Store cookies between layers of wax paper in an air-tight container.