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1 c. butter or margarine,
1 c. shortening
1 c. sugar
1 c. confectioners sugar
2 tsp. vanilla
2 eggs
4 c. sifted flour
1 tsp. baking soda
1 tsp. cream of tartar

Ornamental Frosting:
1/4 c. butter or margarine,
softened or melted
1 lb. confectioners sugar
2 unbeaten egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
1 to 2 Tbsp. milk
food coloring if desired

Cream together butter, shortening, sugars and vanilla,
using low speed of electric mixer. Beat in eggs, one at a
time. Sift together dry ingredients and beat in slowly.
Divide mixture into at least 4 parts and wrap each in waxed
paper. Chill until firm. Working with one part of dough at a
time, roll out on lightly floured board, no thinner than
1/8-inch. Cut shapes and place on ungreased baking sheets.
Bake at 375 degrees for 8 to 10 minutes. Cool on racks. If desired,
frost with Ornamental Frosting. Makes about 8 dozen.
Ornamental Frosting: Cut or stir butter into confec-
tioners sugar. Cool if necessary. Add egg whites, vanilla and
cream of tartar. Beat well. Stir in milk a little at a time,
until of spreading or barely pouring consistency. Tint with
food coloring, if using. Spread on vanilla sugar cookies or
place cookies on rack, covered with waxed paper and pour
frosting over them, spreading as needed. Frosting can be
refrigerated for several days. Add more liquid if needed.
Note: This is the best sugar cookie recipe I've ever

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