Submitted by Kerry de Bree and Lisa Wellman
1 cup shortening
1 ½ cup sugar
3 large eggs
1 ½ teaspoon vanilla
3 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 egg white
½ teapoon vegetable oil
Milk (approximately 1/8 cup)
Powdered sugar (approximately 16 oounces)
Preheat oven to 375 degrees.
Cream together shortening and sugar. Add eggs and vanilla. Beat until smooth. In a separate bowl, sift together flour, baking powder and salt.
Work flour into creamed mixture.
Wrap dough in wax paper and chill until firm (approximately 2 hours in the refrigerator). Dough can be frozen for later use.
When stiff, roll out dough on a generously floured surface and cut out cookies.
Bake on ungreased cookie sheets at 375 degrees for 5-8 minutes until edges and bottoms are slightly browned. Cool on cookie racks.
Beat egg white until frothy. Add vegetable oil to give frosting a slight sheen. Add a small amount of milk and stir. Add powdered sugar until desired consistency.
Frosting should be bright white and slowly and thickly drip off a knife. Color as desired.
Frost cookies once completely cool. Decorate as desired. Let sit on wax paper for at least one hour to dry completely.