• In a large bowl, with a hand mixer, beat the Crisco and sugar on medium speed until smooth and creamy. Beat in the egg, milk, and vanilla until well blended.
  1 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, 1 cup granulated sugar, 1 large egg, 2 tablespoons milk, 1 tablespoon pure vanilla extract
• Combine the flour, baking powder, and salt in medium bowl. Gradually add to the Crisco mixture on low speed until blended.
  3 cups Pillsbury BEST™ All-Purpose Flour, 1½ teaspoons baking powder, ½ teaspoon kosher salt
• Divide the dough into 3 pieces. Wrap each piece in plastic wrap and chill for 1 hour.
• Heat oven to 375ºF. Roll 1 piece of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1-inch apart on ungreased baking sheets.
• Bake 5 to 9 minutes or until edges begin to brown. Cool 2 minutes. Remove to wire rack to cool completely. Decorate as desired.

For the Icing

• Sift the powdered sugar into a mixing bowl.
  4 cups powdered sugar
• Combine the corn syrup, milk (or water), and flavoring.
  3 tablespoons corn syrup, 3 tablespoons milk, ½ teaspoon almond extract
• Turn the mixer on low until everything is moist - scrape the bowl often.
• Turn the mixer to medium and mix until everything is well blended and smooth.
• Divide the icing into as many bowls as you would like, and color with food coloring until you have a wide array of Holiday colors (don't forget to leave one bowl white!)
  Food coloring
• Decorate the cookies as desired.