Amish Sugar Cookies

• 1 cup butter, softened
• 1 cup shortening (I use palm shortening.)
• 1 cup granulated sugar
• 1 cup powdered sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 4½ cups unbleached flour

Cream butter, shortening, sugar, and powdered sugar.  Beat in eggs and vanilla until light and fluffy.  Add baking soda and cream of tartar.  Stir in flour, one cup at a time, until well blended.

Roll dough into balls.  (I use my 2 teaspoon cookie scoop to keep them uniform, then roll into balls.)  Place balls on a cookie sheet.  Dip the bottom of a drinking glass into sugar (to keep it from sticking), then press balls.  bake at 375° for 8-10 minutes.

Allow cookies to cool for a couple of minutes, then remove to a wire rack to cool completely.  Makes 8 dozen small cookies.

Icing

• 2 cups powdered sugar, sifted
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 6 Tablespoons milk
• food coloring
• sprinkles

Mix melted butter, sugar, vanilla, and milk until well blended.  Add more sugar or more milk to make icing thicker or thinner.  Decorate cooled cookies with icing and sprinkles.

*** For sugar cookie cut-outs:  Because this makes such a tender cookie, it’s a bit tricky for cut-outs.  What works best for me is to keep it cold, use parchment paper, and work quickly!  Lay a sheet of parchment paper on a cookie sheet.  Place a refrigerated ball of dough on the paper, and cover with another sheet of parchment paper.  Roll it out between the two sheets.  Remove the top sheet and cut with cookie cutters.  Refrigerate again.  Once cold, then remove the cookies to bake.  Repeat.  (Yes, takes time, but if you like cut-outs, these are worth it!)