Method

In large bowl, with electric mixer on medium speed, beat butter and shortening until well blended; add sugar and beat until light. Add eggs, one at a time, beating well after each addition.

 In medium-size bowl, combine flour, baking powder, and salt.  With mixer on low speed, add half of flour mixture to butter mixture and beat until soft dough forms.  Shape dough into 3 equal balls; wrap and refrigerate at least 30 minutes.

Preheat oven to 350 F. 

Lightly grease 2 baking sheets.  Cut 2 pieces of waxed paper the same size as the baking sheets. Lightly flour waxed paper and roll out one ball of dough between paper to 1/8-inch thickness.  Remove top piece of waxed paper. Using our 7-inch bauble-shaped cookie cutter, cut out as many baubles from dough as possible, leaving 1/2 inch between each shape.

Remove all dough trims and press together.  Invert waxed paper with baubles onto greased baking sheet and peel off waxed paper.  Reroll dough trims between waxed paper and repeat cutting and inverting  baubles to fill second baking sheet. If making cookies for ornaments, use a toothpick to pierce a small hole about 1/2 inch from top of each cookie.

Bake cookies in preheated oven for 8 to 10 minutes or until golden.  Cool 5 minutes on   baking sheets, then remove to wire racks and cool completely before decorating. Repeat rolling, cutting, and baking with remaining balls of dough and trims.

ROYAL ICING: In large bowl, with electric mixer on low speed, beat two 1-lb packages confectioners' sugar, 6 large egg whites (if   will be eaten, use meringue powder and follow package instructions for Royal Icing: see Note), and 1 teaspoon cream of tartar until mixed. Increase speed to high, beat until very thick and fluffy-about 6 minutes. Cover tightly with plastic wrap to prevent drying until ready to use. Makes 4 cups.

Decorating:  Divide icing in half, placing one half in a medium-size   bowl. Divide remaining half of icing among 3 small bowls or cups.

Tint icing in medium-size bowl pale yellow with yellow food coloring.  Mix one small bowl of icing with burgundy food coloring, another with teal food coloring, and the last bowl with violet food. Spoon icings (except yellow) into separate small pastry bags fitted with small (#1) writing tips. 

With pastry brush, paint the front of each cookie with a think coat of the yellow icing, being sure not to cover pierced hole; let dry and paint again.  When yellow icing has dried, pipe decorative lines, dots and curls on front of cookies using other colored icings.

To store cookies, place them in a single layer in airtight containers.

Yield: 36 Cookies

Contributor: pat ciesla

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