Ladybug Sugar Cookie Recipe

Last week at the quilt show, I received so many compliments on the ladybug and teapot cookies, I thought I'd share the recipe with you. 

The Sugar Cookie recipe comes from a book that I received for my birthday last year called Cookie Swap.  (Thanks Tracy H.)   This recipe is called the Signature Sugar Cookies and it made about 100 small cookies.  The yield for regular sized cookies 24 cookies that are 2-3/4" in diameter.   I got my ladybug cookie cutter at the local Bulk Barn.  To ice the cookies, I used Martha Stewart's Royal Icing Recipe.  It is the perfect amount and you can be generous with your icing.  Divide the batch to mix different colors.  You will throw a little bit out.

Signature Sugar Cookies

2 cups flour

1-1/2 tsp baking powder
1/4 tsp salt
6 Tbsp unsalted butter
1/3 cup shortening
3/4 cup sugar
1 large egg
1 Tbsp milk
1 tsp vanilla

• Combine flour, baking powder and salt.  Set aside.
• With an electric mixer, beat the butter and shortening together until creamy.  Gradually add the sugar and beat until light and fluffy, about 1 minute.  
• Whisk egg, milk, and vanilla together.  Slowly add to the butter mixture. 
• Turn mixer to low, and add the flower mixture.  Mix just until incorporated.
• Flatten the dough to a disk, wrap in plastic, and refrigerate for 3 hours.
• Roll out and cut with cookie cutters. 
• Place into greased or parchment sheets
• Bake at 375 degrees for 8 - 10 minutes.
• Let cool, then ice with royal icing.
• Let dry for several hours.