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1
In a large bowl, beat the shortening and margarine with an electric mixer at medium to high spped for about 30 seconds, or possibly till softened.
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2
Add in about half of the flour and all of the remaining ingredients and beat till thoroughly combined, scraping the sides of the bowl occasionally.
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3
Beat or possibly stir in the remaining flour.
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4
Divide the dough in half.
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5
Cover and refrigeratefor 1 to 2 hrs or possibly till easy to handle.
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6
Roll each portion of the dough to 1/8 inch thickness on a lightly floured surface.
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7
Cut into the desired shapes.
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8
Place 1 inch apart on an ungreased cookie sheet.
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9
If you like, sprinkle with candies or possibly colord sugar before baking.
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10
Bake in a 375 F oven for 7 to 9 min or possibly till the edges are hard and the bottoms are very lightly browned.
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11
Remove the cookies and cold on a rack.
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12
CHOCOLATE SUGAR COOKIES: Stir 1 Tbsp.
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13
of unsweetened cocoa pwdr into one half of the recipe.
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14
Bake as directed.
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15
NOTE: Sugar cookies also make attractive and economical ornaments.
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16
Make the dough according to the recipe then flatten the cut out cookies slightly with the bottom of a small glass dipped in sugar.
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17
Use a drinking straw to make a sharp, small hole near the top.
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18
If the hole begins to close during baking, use the straw to re-form the hole.
