| 1 | In a large bowl, beat the shortening and margarine with an electric mixer at medium to high spped for about 30 seconds, or until softened. |
| 2 | add about half of the flour and all of the remaining ingredients and beat until thoroughly combined, scraping the sides of the bowl occasionally. |
| 3 | Beat or stir in the remaining flour. |
| 4 | Divide the dough in half. |
| 5 | Cover and chill for 1 to 2 hours or until easy to handle. |
| 6 | roll each portion of the dough to 1/8 inch thickness on a lightly floured surface. |
| 7 | Cut into the desired shapes. |
| 8 | Place 1 inch apart on an ungreased cookie sheet. |
| 9 | If desired, sprinkle with candies or colord sugar before baking. |
| 10 | bake in a 375°F oven for 7 to 9 minutes or until the edges are firm and the bottoms are very lightly browned. |
| 11 | Remove the cookies and cool on a rack. |
| 12 | makes 3 to 4 dozen cookies. |
| 13 | chocolate sugar cookies: stir 1 tablespoon of unsweetened cocoa powder into one half of the recipe. |
| 14 | Bake as directed. |
| 15 | note: sugar cookies also make attractive and economical ornaments. |
| 16 | Make the dough according to the recipe then flatten the cut out cookies slightly with the bottom of a small glass dipped in sugar. |
| 17 | Use a drinking straw to make a sharp, small hole near the top. |
| 18 | If the hole begins to close during baking, use the straw to re-form the hole. |
| 19 | [the baltimore sun; dec 11, 1991] |
