Recipe courtesy of Southern Plate by Christy Jordan
Makes 2 dozen
Click image to enlarge.
Preheat the oven to 375˚ F and grease two cookie sheets
In a large bowl, thoroughly cream the shortening, sugar and vanilla. Add the egg and beat until fluffy.
Stir in milk.
In a separate bowl, sift the dry ingredients. Mix the dry into the wet ingredients. Divide the dough in half, wrap in plastic wrap, and chill for at least 1 hour.
On a floured surface, roll half of the dough to 1/8 inch thickness. Keep remaining dough chilled until ready to roll.
Using a cookie cutter cut into your favorite shapes and place on cookie sheet. Bake for 6 to 8 minutes, cool slightly and then remove from the cookie sheet.
Allow to cool completely.
While the cookies cool, make the icing.
In a bowl mix all the ingredients together with a fork. If it is too dry add a little more milk. Divide icing into as many portions as you want to color. Add food coloring to each portion and blend.