SPLATTER COOKIE CUTTER RECIPES

Steps:

• In your electric mixer, use the paddle attachment to mix the butter and vegetable shortening together. 
• Slowly mix in the powdered sugar, only adding as much as your electric mixer can handle at a time.
• Mix in the vanilla extract and 2 tbsp. of milk. If the mixture is too stiff, add more milk. I prefer a consistency of smooth peanut butter for cookies that have a lot of line work and a slightly stiffer consistency for piping flowers.

Steps:

• Pulse sugar, baking powder, salt, and 2? cups (292 g) all-purpose flour in a food processor to combine. Add butter and pulse until mixture looks sandy and holds together when you squeeze some between your fingers. Add egg and vanilla and pulse just until dough comes together in a large clump (do not overmix). Turn out dough onto a surface and divide into 2 pieces. Form each into a 1”-thick disk and wrap in plastic. Chill at least 2 hours.
• Place racks in upper and lower thirds of oven; preheat to 350°. Roll out 1 dough disk on a well-floured surface to ¼” thick (keep remaining dough in fridge until ready to use). Punch out shapes with cutters dipped in flour and divide cookies between 2 parchment-lined baking sheets, spacing about 1” apart (use a thin spatula to transfer if needed). Gather together any dough scraps, wrap in plastic, and chill 15 minutes.
• Meanwhile, bake cookies, rotating baking sheets top to bottom and front to back halfway through, until lightly golden around the edges (cookies should be soft; they will firm up once cool), 10–12 minutes. Let cool on baking sheets, then transfer to a wire rack. Repeat process with scraps and remaining disk of dough.
• Whisk powdered sugar and milk in a shallow bowl until smooth (icing should be about the consistency of heavy cream). Working one at a time, hold edges of cookies and dip top sides into icing to fully coat. Place on a wire rack set inside a baking sheet.
• Pour half of remaining icing into a small bowl. Color each half of icing with a different color, stirring to combine. Using the end of a spoon or a fork, spatter cookies with colored icing. Let sit until icing is set, at least 2 hours. Do ahead: Dough can be made 2 days ahead. Keep chilled or freeze up to 1 month ahead. Cookies can be decorated 5 days ahead. Store airtight at room temperature.