1 cup shortening
2 cup sugar
3 eggs (unbeaten)
2 tsp. vanilla
1 tsp. baking soda
2 tsp. baking powder
1 1/4 tsp. salt
1 cup milk
7-8 cup flour
Glaze:
1 cup powdered sugar
1 Tbsp. light corn syrup
2 Tbsp. water
food coloring (optional)
sugar sprinkles (optional)
Directions:
Cream shortening and sugar until well blended. Add eggs and vanilla. In a separate bowl, combine dry ingredients. Slowly add dry mixture to wet mixture, alternatively with milk. Add enough flour to make soft dough (if you can touch it and it doesn't stick to your fingers, it doesn't need more flour). Chill 3-4 hours (do NOT skip this step!) Roll out thick onto a floured surface and cut with a cookie cutter. Bake @ 350 for 8 minutes (do not overcook). **Makes 24-30 LARGE cookies**
Glaze:
Stir all ingredients together then add food coloring. Glaze will be runny. Dip cookies into glaze and let sit on a flat surface (I put mine on wax paper) until dry (about 1 hour). Sprinkle with sugar sprinkles while still wet. **Makes about 1/2 C of glaze**
(Can add a touch of almond or vanilla extract or use milk instead of water.)
