Making Fall Cookies!

Every year we make Fall Cookies! John, Jr. enjoys doing this, and it's fun to see him more capable of doing this kind of thing the older he gets. Our favorite Sugar Cookie recipe works great for cut-out cookies. It's from our friend Toni Flanders, and I'm going to include the recipe, in case you need a good Sugar Cookie recipe this Fall!

Sugar Cookies

2/3 c. shortening
3/4 c. sugar
1 tsp. vanilla
1 egg
4 tsp. milk
2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt

Thoroughly cream shortening, sugar, and vanilla. Add egg; beat until light and fluffy. Stir in milk. sift together dry ingredients; blend into creamed mixture. Chill one hour. [Be sure to do this! We forgot ... i.e. didn't read the directions ... and wondered why things weren't going well. Now we know! So we threw the dough in the fridge, and rescued the cookies from being total failures.]

Roll out cookies. [Use powdered sugar instead of flour - a tip from my friend Amy Koski!] Cut into desired shapes. Bake at 375 degrees for 5-6 minutes. Do not overbake; do not roll too thin; this gives you a softer cookie. Yield: 2 dozen cookies.

When cool, frost the cookies. Blend 1 stick softened butter, 2 cups powdered sugar, and enough milk to desired consistency. A tsp. or capful of vanilla, orange or almond extract (our favorite) gives a good flavor. Depending on the season, blend in your desired colors with food coloring.