CHRISTMAS COOKIES 4 c. flour (more of less, as needed) 1 tsp. baking powder 1 c. shortening 1 tsp. salt 1 c. sugar 1 tsp. baking soda 2 beaten eggs 1/3 c. milk 1 tsp. vanilla
Combine the flour, baking powder, shortening, and salt as you would for pie crust. Mix together in order given the sugar, soda, eggs, milk, and vanilla. Mix with flour mixture. Check dough consistency; if dough is too sticky, add a tablespoon of flour at a time until dough is workable. If dough is too dry, add a tablespoon of milk at a time until dough is the correct consistency for rolling. Refrigerating the dough for 1-2 can help make the dough easier to roll.
Roll out and cut into any shape.
Bake in a preheated 350°F oven just until lightly golden along bottom edges of cookies, approximately 6-8 minutes.
CHRISTMAS COOKIE FROSTING:
4 c. powdered sugar (1 lb.) 2 egg whites 1/4 c. butter 1/4 tsp. cream of tartar 1 tsp. vanilla