Gramma's Cutout Cookie Recipe

IN A MIXING BOWL COMBINE:
4 Cups Flour
1 Teaspoon Salt
1 Cup Shortening -- cut-in until fine COMBINE IN SEPARATE BOWL:
1 Cup Sugar
2 Eggs

IN SEPARATE CUP COMBINE:
1 Teaspoon Clear Vanilla (found in our store)
1 Teaspoon Soda
1/4 Cup Milk for Crunchy Cookies (or for soft cookies - 2/3 Cup Milk)
1/2 Teaspoon Clear Almond Flavoring (found in our store) *optional

Make well in the flour mixture and slowly add everything to it, mixing thoroughly. On floured surface with flour coated rolling pin, roll dough out to 1/4 to 3/8 inch thickness. With floured cutter, place cutter on dough and press down firmly with fingers all around edges to make sure the entire edge is cut. (Helpful hint - very lightly sift flour on top of rolled out dough. This helps reduce the number of times cutter has to be floured). With spatula, lift cutter and dough. With thumb, rub cutting edge clean of dough and gently press dough into cookie cutter, being careful not to press dough to thin inside the cutter. Tap cutter down on table, cookie sheet or in your hand and dough will come right out. Flour cutter before cutting next cookie and repeat process. Refrigerate for cookies for one hour to overnight before baking at 350º oven for 8-10 minutes (do not use an airbake baking sheet). Cool thoroughly before decorating.


ICING:
2 Lbs Confectionery Sugar
1/2 to 2/3 Cup Milk
1 Teaspoon Vanilla (found in our store)
1 Cup Shortening
1/2 Teaspoon Salt
1 Tablespoon Butter or 1/2 Teaspoon Butter Flavoring (found in our store) *optional
1/2 Teaspoon Almond Flavoring (found in our store) *optional

Mix by hand until all is blended. Then, with electric mixer, beat for five minutes at high speed .