| 1 | Preparation time: 15 minutes chill time: 2 hours bake time: 7-9 minutes Cream butter flavor crisco, sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended. |
| 2 | Beat in egg. |
| 3 | Combine flour, baking powder and salt. |
| 4 | Mix into creamed mixture. |
| 5 | Cover and refrigerate several hours to overnight. |
| 6 | Heat oven to 375°F. |
| 7 | Roll half the dough at a time to about 1/8 inch thickness on floured surface. |
| 8 | Cut in desired shapes. |
| 9 | Place 2 inches apart on ungreased baking sheet. |
| 10 | Sprinkle with colored sugar and decors or leave plain to frost* when cool. |
| 11 | Bake at 375°F for 7 to 9 minutes. |
| 12 | Cool slightly. |
| 13 | Remove to cooling rack. |
| 14 | Makes 3 dozen cookies ( depending on size and shape ). |
| 15 | Variations for cut-out sugar cookies lemon or orange cookie variation ~ add 1 teaspoon grated lemon or orange peel and 1 teaspoon lemon or orange extract to step #*creamy vanilla frosting: combine ?cup butter flavor crisco, 1 pound ( 4 cups ) confectioners sugar, 1/3 cup milk and 1 teaspoon vanilla in medium bowl at low speed of electric mixer until well blended. |
| 16 | Scrape bowl. |
| 17 | Beat at high speed for 2 minutes, or until smooth and creamy. |
| 18 | Frost cooled cookies. |
| 19 | Note: frosting works well in decorating tube. |
| 20 | 1 or 2 drops food color can be used to tint each cup of frosting, if desired. |
| 21 | Lemon or orange frosting variation eliminate milk. |
| 22 | Add 1/3 cup lemon or orange juice. |
| 23 | Add 1 teaspoon orange peel with orange juice. |
