Holiday Spice Cookies
- 2/3 cup vegetable shortening
- 2/3 cup butter
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 2 tablespoons vanilla
- 3 ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1 stick unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
For cookies, cream the butter, shortening, and both sugars using either a stand mixer or hand held beater. Add eggs and vanilla. In a separate bowl, combine all dry ingredients. Then slowly blend with sugar mixture. Divide into three disks, wrap with plastic and refrigerate for 2 hours (or longer). Roll out each disc, cut into desired shapes, then bake at 375 degrees for 12-15 minutes.
For frosting, beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
Frost cookies once they come to room temperature.
