1 cup vegetable shortening (220 g)
2/3 cup granulated sugar (125 g)
2 eggs
1 tsp salt (5 ml)
1 tsp pure vanilla extract (5 ml)
1 tsp pure almond extract (5 ml)
2 3/4 cup flour (275 g)
1 1/2 cup powdered sugar (200 g)
2 Tbsp cream or milk (30 ml)
1 1/2 tsp vanilla (7.5 ml)
food coloring (optional)

Cream together the shortening and sugar. Beat in the eggs, salt and flavorings.

Stir in the flour until blended. Refrigerate for 1 or 2 hours.

Preheat oven to 375°F / 190°C.

Roll out on a lightly floured surface to a thickness of 1/8 to 1/4 inch.

Cut with the cookie cutters of your choice dusted with flour.

Bake on ungreased cookie sheets until lightly golden around the edges; about 8-10 minutes. Be careful not to overbake or cookies will be dry.

Cool on wire rack.

Make the frosting by beating together the sugar, milk, and vanilla until smooth. Divide and color each portion. Frost the cookies.

We use this recipe to make Christmas Stars and at Easter we make bunnies and Easter egg shapes! Makes 2 to 4 dozen, depending upon size of cookies.