Okey, dokey! I've had and made this recipe for more than 45 years. My children, all 8 of them, love this cookie and would be disappointed it there were none at Christmastime.
I've had it before any of them were born and I have no idea where I came upon it. My youngest child is 44, so there was no Internet when I learned of this awesome recipe.
One of the best techniques to having a fantastic end result is to use powdered sugar to the dough on INSTEAD of flour. Flour makes the cookies tough. The sugar eliminates that problem.
Okay, have I tempted you enough? DO NOT vary from the recipe. Believe, me I have tried to make any and all shortcuts. NO milk, cream only, etc. Here's the recipe:
MOM’S CUT-OUT COOKIES
½ cup shortening, not butter-flavored
1 cup granulated sugar
2 eggs, well beaten
2 Tbsp. heavy cream, not milk
1 Tbsp. almond extract
3½ cups cake flour
2 tsp. baking powder
Cream the shortening and sugar together and beat until light and fluffy. Add eggs, cream and almond extract; beat well. Sift the flour and baking powder together and add to the creamed mixture. Shape dough into a mound and put in a Ziploc bag. Refrigerate until well chilled. Roll on a cloth or board lightly “floured” with powdered sugar until dough is about ¼-inch thick. Cut and bake on an ungreased cookie sheet at 375º for 8 minutes or until delicately browned. Cool and frost and decorate as desired.
Frosting:
1 cup powdered sugar
1 egg white, unbeaten
Few grains of salt
Flavoring, as desired
Coloring, as desired
With a whisk, gradually add powdered sugar to the egg white. Beat until smooth and of a consistency to pour slightly. Add salt, flavoring and coloring, as desired. Blend well. “Paint” frosting onto cookies and add decorative sprinkles before frosting dries. Let cookies dry completely before storing in an airtight container.