• Preheat the oven to 325°

Ribbon Sugar Cookies

• In a medium bowl, mix together butter, shortening, sugar and egg. Add vanilla and milk. Mix well until combined.
• Gradually stir in flour and baking powder scraping down the sides of the bowl.
• Roll out a small amount of dough on a floured surface to about ¼″ thick and cut into shapes.
• Place on cookie sheets and bake until the edges just start to brown. Approximately 10-12 minutes.
• Let sit on cookie sheets for a few minutes then transfer to the cooling rack. Repeat until all dough is used.
• Here’s a little cookie tip for you: When rolling out your cookie dough, mix flour and powdered sugar 50/50. Use this mixture and your cookies will taste much better and not leave a flour taste in your mouth.

Buttercream Frosting

• In a medium bowl, cream butter, milk, and vanilla together. Gradually stir in powdered sugar and beat until smooth and creamy.
• Divide frosting into three bowls. Add a drop of pink food coloring to one, two drops to another, stir to combine, and leave one bowl white only white frosting.
• Frost cooled cookies and decorate with sprinkles.

Optional: Royal Icing (in place of buttercream frosting)

• In a large mixing bowl, whisk sugar and milk until smooth.
• Add corn syrup and vanilla. Whisk until incorporated.
• Divide icing into separate bowls and add desired food coloring. Stir.
• Spoon icing into piping bags and outline each cookie, then fill it in and use a toothpick to spread the frosting around to cover the area.
• Add candy sprinkles, or once icing hardens, add additional designs with leftover icing.