Serves: 16
Total Calories: 196

2 cups flour
1 1/2 teaspoons cinnamon ground
1/2 teaspoon ginger ground
1/4 teaspoon cloves ground
1/4 teaspoon allspice ground
1/8 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup vegetable shortening solid
1/2 cup sugar
1/2 cup powdered sugar
1 egg large
1 teaspoon vanilla extract

Stir together flour, cinnamon, ginger, cloves, allspice, and salt set aside.

Beat butter, shortening, sugar, and powdered sugar in a large bowl with electric mixer until fluffy. Beat in egg and vanilla. On low speed, gradually beat in flour mixture. Divide dough in half. Cover and chill 1 hour or until firm enough to handle.

Preheat oven to 350°. Roll half of the dough at a time to 1/4 -inch thickness on a lightly floured surface. Cut with floured cutter. Place cookies 2 inches apart on ungreased baking sheets.

Bake 12 to 15 minutes until lightly browned. Cool cookies on wire racks. Decorate with colored icing if desired. Store loosely covered if decorated otherwise store in an airtight container.

Nutritional Facts:

Serves: 16
Total Calories: 196
Calories from Fat: 107

More Recipes from the Cookie Cookbook Cookbook:
Brown Bear Cut-Outs
Lemon Crisps
Mincemeat Crescents
Sugar and Spice Cookies