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1
In a large bowl, cream the butter, shortening, cream cheese and sugar until light and fluffy. Beat in the eggs, vanilla and corn syrup. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
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2
Divide dough in thirds. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 2 hours or until easy to handle.
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3
On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 3-in. dog-shaped cookie cutter. Place 1 in. apart on parchment paper-lined
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4
. Repeat with remaining dough.
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5
Bake at 375u00b0 for 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
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6
For frosting, in a large bowl, combine the confectioners' sugar, cream cheese and corn syrup. Add enough milk to make a thin spreading consistency. Divide in half; tint one half with black food coloring and leave remaining half plain.
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7
For royal icing, in a large bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Divide in half; tint one portion red and the other green. (Keep unused icing covered at all times with a damp cloth.)
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8
Decorate cookies as desired with frosting, icing and sprinkles. Let dry at room temperature for several hours or until firm. Store in an airtight container in the refrigerator.
