Even rerolled cookies are tender IF you use a mixture of flour and powdered sugar when rerolling the dough.
2 cups unbleached flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
6 TABLESPOONS of butter - soft
1/3 cup shortening (Crisco)
3/4 cup sugar
1 egg
1 TABLESPOON milk
1 teaspoon vanilla
Stir together flour, baking powder and salt. Set aside.
Beat butter and shortening with an electric mixer for 30 seconds. Add sugar and beat until fluffy. Add egg, milk, and vanilla. Beat well.
Add dry ingredients; beat well. Divide dough in half....cover and chill about 3 hours. Working with half the dough at a time... on a lightly prepared surfae ( flour mixed with powdered sugar) roll to 1/8” thickness.
Cut into desired shapes. Place on an UNGREASED cookie sheet and bake at 350 degrees for 7 to 8 minutes.... or until done. (when edges start to brown). Cool slightly and remove to a wire rack to cool. Makes 36 to 48 cookies.
Frost when cool and decorate if desired. *** I like to make these in small stars and hearts to tuck in a cookie tray. Also like the edible glitter on them.
FROSTING
Sifted powdered sugar.... 2 cups..... gradually add a couple Tablespoons of milk and mix well... adding more milk to get the desired consistency.... should be spreadable not runny. If too thin.. add more powdered sugar. If desired... divide frosting and tint with a toothpick dipped in food coloring to get the desired delicate shade you desire. Immediately top with sprinkles, edible glitter etc.
Allow several hours for the frosting to harden. I leave them over-night. Enjoy!
