Classic Sugar Cookies

Prep Time: 30 minutes
Cook Time: 7 minutes
Yield: 5 dozen cookies

Ingredients:

COOKIES
1 cup Crisco® Butter Shortening OR 1 stick Crisco® Butter Shortening Sticks
1-1/2 cups sugar
1/2 cup brown sugar
2 tablespoons milk
3 eggs
1 teaspoon vanilla extract
4 cups Pillsbury BEST® All Purpose Flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons cream of tartar
1 teaspoon salt
Colored sugar and decors (optional)

BUTTERY CREAM FROSTING
4 cups confectioners' sugar
1/3 cup Crisco® Butter Shortening OR 1/3 stick Crisco® Butter Shortening Sticks
1-1/2 teaspoons vanilla extract
6-7 tablespoons milk
Food Color (optional)

Preparation Directions:

COOKIES
1. In the bowl of an electric mixer combine 1 cup shortening, granulated sugar and brown sugar; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time.

2. Add 1 teaspoon vanilla extract. In a medium bowl combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture until well blended. Chill for 1 hour. Heat oven to 350°F.

3. Roll out 1⁄3 of dough at a time to about 1⁄4-inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled.

4. Bake 6-8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack.

BUTTERY CREAM FROSTING
1. In the bowl of an electric mixer combine confectioners' sugar, 1⁄3 cup shortening and 1-1⁄2 teaspoons vanilla extract; slowly blend in milk to reach desired consistency.

2. Beat on high speed for 5 minutes or until smooth and creamy. Tint frosting with food color, if desired.

TIP
Spread on a thin layer of icing and decorate with sparkling sugars or sprinkles while the icing is still wet to ensure the decorations stay in place. If you're planning to pipe on frosting decorations, make sure to allow the base coat of icing, and then each addition layer, to dry completely before adding another.