CUT-OUT CHRISTMAS COOKIES

Ingredients:

4 cups flour (sifted)

2 eggs

1/2 teaspoon salt

1 teaspoon baking soda

1 1/2 cups sugar

3/4 cup buttermilk

1 1/2 cup vegetable shortening

1 teaspoon vanilla extract

Instructions:

In a large bowl, sift together flour, salt, baking soda and sugar. Add the shortening by cutting it into the dry mixture until dough becomes fine.

Blend in eggs, buttermilk, and vanilla. Stir well, until dough is smooth and soft.

Cover bowl, and refrigerate dough for at least one hour.

Preheat oven to 400 (F) degrees.

Roll dough out on well-floured counter or large cutting board. Use cookie cutters to create shaped cookies. (Hint: Dip cookie cutters and spatula in flour often to prevent dough from sticking.)

Sprinkle cookie shapes with colored sugar or sparkles, if desired.

Remove baked cookies immediately from sheets to racks or countertops for cooling. Cookies may be frosted and decorated when cool.

Bake on ungreased cookie sheets for 8 to 10 minutes. (Be sure to cool cookie sheets between batches for best results.)

EASY ICING

Ingredients:

1/2 teaspoon lemon juice

3 cups confectioner’s sugar

2 tablespoons powdered egg white (optional)

Food coloring in various colors

6 tablespoons warm water

Combine first four ingredients in a medium bowl. Mix well with hand- or stand-mixer at medium speed. Increase speed and blend for 3-5 minutes, until mixture is spoon.

Divide icing mixture into smaller bowls, and add food coloring as desired. (Remember art class? You can mix your three primary colors to create additional ones.)

Spoon colored icings into resealable zippered plastic bags. Snip a small corner off each bag.

Squeeze icing from the bags onto well-cooled cookies in desired designs. Let icing set before arranging cookies on platters or in tins.