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1
In a large mixing bowl, cream shortening and sugar until light and fluffy.
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2
Add eggs and almond extract, mix until well blended.
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3
Combine the flour, baking powder, and salt.
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4
gradually add to creamed mixture and mix well.
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5
Add milk and mix just until blended.
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6
Cover and refridgerate, until easy to handle.
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7
(Admittedly I am often in a hurry and rush this step, my cookies still turn out well.
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8
).
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9
On a lightly floured surface roll out dough to approximately 1/4 inch thickness, cut with floured cookie cutters.
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10
Place 1 inch apart on ungreased baking sheets.
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11
Bake at 400* for 6 - 8 minutes.
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12
Do NOT brown.
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13
Bottom of cookies should only be lightly golden.
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14
Remove from sheets to wire racks to cool completely then frost and decororate.
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15
For Frosting cream together butter, vanilla and sugar, then beat in enough milk to achieve a desired spreading consistancy, add food coloring if desired.
