STEP ONECOMBINE shortening, sugar, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Beat in egg.
STEP TWOCOMBINE flour, baking powder and salt in medium bowl. Mix into creamed mixture at low speed until well blended. Cover and refrigerate several hours or overnight.
STEP THREEHEAT oven to 375ºF.
STEP FOURROLL out 1/2 dough at a time to about 1/8-inch thickness on lightly floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled.
STEP FIVEBAKE 7 to 9 minutes, or until set. Remove immediately to cooling rack.
STEP ONELEMON OR ORANGE CUT-OUT SUGAR COOKIES: ADD 1 teaspoon grated lemon or orange peel and 1 teaspoon lemon or orange extract to dough in Step 1.
STEP TWOCHOCOLATE DIPPED: COMBINE 1 cup semi-sweet chocolate chips and 1 teaspoon Butter Flavor Crisco shortening in microwave-safe measuring cup. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat until smooth. Dip one end of cooled cookie halfway up in chocolate. Place on waxed paper until chocolate is firm.
STEP THREECHOCOLATE NUT: DIP in melted chocolate as directed above. Sprinkle with finely chopped nuts before chocolate hardens.
CREAMY VANILLA FROSTING
STEP ONECOMBINE 1/2 cup Butter Flavor Crisco Shortening, 1 pound (4 cups) powdered sugar, 1/3 cup milk and 1 teaspoon vanilla extract in bowl of electric mixer; beat at low speed until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. One or two drops of food color can be used to tint each cup of frosting, if desired. Frost cooled cookies.
TipThis frosting works well in decorating tube.
LEMON OR ORANGE CREAMY FROSTING
STEP ONEOmit milk from Creamy Vanilla Frosting recipe. Add 1/3 cup lemon or orange juice. Add 1 teaspoon orange peel with orange juice. Proceed as directed.