|Vegetable shortening||2⁄3 Cup (10.67 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Icing||2 Tablespoon (Almond Flavored)|
Beat shortening in a large mixing bowl with an electric mixer for 30 seconds.
Add sugar, baking powder, and salt; beat until fluff)'.
Add egg, milk, and vanilla; beat thoroughly.
Beat in as much of the flour as you can with the mixer; stir in any remaining flour with a wooden spoon.
Cover and chill dough 1 hour or until it is easy to handle.
Divide dough into three portions.
Roll each portion 1/4 inch thick on a lightly floured surface.
Cut with cookie cutters.
Place cookies 1 inch apart on ungreased cookie sheets.
Bake in a 350° oven for 8 to 10 minutes or until edges are lightly browned.
Transfer to wire racks to cool.
Dip top surface into white Almond Icing.
Place on rack set over waxed paper.
While icing is moist, drizzle design with blue Almond Icing.
Let excess icing drip onto paper.
Let cookies stand at room temperature at least 2 hours to allow icing to dry.
Almond Icing: Stir together 3 cups sifted powdered sugar, 1/8 to 1/4 teaspoon almond extract, and enough milk (3 to 4 tablespoons) in a large mixing bowl to make icing of drizzling consistency.
Tint one-fourth of the mixture blue with food coloring.