Sugar Cookie Cutouts
Source of Recipe
MOM
1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 tablespoon milk
Dash salt
Beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill dough for 3 hours or until easy to handle.
On a lightly floured surface, roll half at a time to 1/8 inch thickness. Using a 2-1/2 inch cookie or biscuit cutter, cut into desired shapes. Place on ungreased cookie sheet. Bake in a 375 degree F. oven 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Cool on a rack. Makes 36 to 48.
Make-Ahead Tip: Wrap dough in plastic wrap. Place in an airtight or freezer container. Chill up to 1 week or freeze up to 1 month. Thaw overnight in refrigerator before using. Or, bake and cool cookies completely. Do not frost. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Seal, label and freeze up to 1 month.
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