Rosey's sugar cookies

MAKES 40–42 SMALL COOKIES

1 cup vegetable shortening

1 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

2¾ cups all-purpose flour, sifted

¾ teaspoon salt

½ teaspoon baking powder

½ teaspoon baking soda

Cookie cutters

Sprinkles and store-bought or homemade buttercream icing for decorating

In a medium mixing bowl, cream shortening and sugar for 3 minutes. Add eggs and vanilla extract, beating for 2 minutes. Sift flour, salt, baking powder and baking soda together and gradually beat into wet mixture. Shape into a ball, then cover tightly with plastic wrap. Chill dough overnight. Preheat oven to 375 F. Sprinkle flour onto cutting board and on top of dough, then roll out dough about ½-inch thick and cut into shapes with cookie cutters. Place shapes  on ungreased cookie sheet and bake, one batch at a time, for 10–12 minutes or until light golden in color. Cool on cookie sheet for 1 minute; remove to wire rack with spatula to cool completely. When completely cooled, decorate with icing and sprinkles, as desired.

JODY NYERS, CONWAY