| 1 | Beat margarine and shortening on medium speed until soft. |
| 2 | Add half the flour. |
| 3 | Add sugar, egg, milk, baking powder, vanilla and salt. |
| 4 | Mix until combined well. |
| 5 | Add remaining flour and mix to blend well. |
| 6 | Divide dough onto two parts and chill for 5 hours in refrigerator or two hours in freezer. |
| 7 | Roll each half out to 1/8 to ?inch thick. |
| 8 | Cut with floured coookie cutters. |
| 9 | Place on light colored baking sheets. |
| 10 | Bake at 375 deg f. |
| 11 | Bake for 7 to 8 minutes. |
| 12 | Cookies are done when bottoms are lightly browned and edges are set. |
| 13 | Let cookies cool for 1 minute on baking sheet. |
| 14 | Let baking sheet cool before reusing. |
| 15 | Cool cookies on wire rack after removing from baking sheets. |
| 16 | Note: corn oil margarine makes a very tender cookie. |
| 17 | Butter also works well ~ do not use reduced calorie products as they are not intended for baking. |
