Preparation:
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 350 degrees F. Working with half the dough at a time on lightly floured surface, roll to 1/8 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 MandM's 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 1/2 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 MandM's Mini Baking bits. Store in tightly covered contai |
