I used my normal sugar cookie recipe but this time instead of piping on my normal butter cream frosting I used the flooding technique with royal icing.
I love this recipe because the cookies keep their shape. So many sugar cookies puff up and taste great but their shape gets distorted. This recipe puffs up slightly and keeps its shape!! I almost always make a double batch.
1 cup sugar
1/2 cup vegetable shortening
1/4 cup margarine
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Cream sugar, shortening, and margarine. Add eggs and vanilla. Beat until smooth. Add flour, baking powder, and salt. Mix until dough comes together into a ball. Cover and refrigerate for 1 hour. Heat oven to 375 degrees farenheit. Roll dough out onto lightly floured board. Cut with desired cookie cutter. Place on ungreased cookie sheet. Bake 6-8 minutes or until light brown. Remove from cookie sheet; cool. Frost and decorate. Yields about 2 dozen.
The royal icing recipe I use is wonderful, tastes great and always works for me. I use it for gingerbread houses and other cookies.