The Easter bunny will be hopping to your houses to get some of these classic sugar cookies in seasonal shapes.

Easter Sugar Cookie Cutouts

1/3 cup vegetable shortening
1/3 cup butter
2 cups all-purpose flour
3/4 cup granulated sugar
1 large egg
1 tablespoon milk
1 teaspoon baking powder
1 teaspoon vanilla extract
Dash salt
1 cup sifted powdered sugar
1/4 teaspoon vanilla extract
Milk
Desired food coloring

In a large mixing bowl beat the shortening and butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour. Then add the granulated sugar, egg, milk, baking powder, the 1 teaspoon vanilla, and salt.
Beat until thoroughly combined, scraping the sides of bowl occasionally. Beat or stir in the remaining flour. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle. On a lightly floured surface, roll each half of the dough to 1/8-inch thickness. Using 2-1/2-inch cutters, cut dough into desired shapes. Place 1-inch apart onto ungreased cookie sheets.
Bake in a 375°F (190°C) oven for 7 to 8 minutes or until the bottoms are very lightly browned. Cool on cookie sheets for 1 minute. Remove cookies and cool on wire racks.
If desired, decorate cookies with Powdered Sugar Icing. In a small mixing bowl stir together sifted powdered sugar,1/4 teaspoon vanilla, and enough milk (about 1 tablespoon) to make a drizzling or piping consistency. If desired, color with food coloring.

Makes about 42.

Nutritional facts per serving: calories: 62, total fat: 3g, saturated fat: 1g, cholesterol: 5mg, sodium: 28mg, carbohydrate: 8g