With the paddle attachment, beat together the softened butter, shortening, sugar, eggs and vanilla extract.
Add 2 1/2 cups flour, baking powder and salt and mix well until combined.
Touch the dough, if sticky add 1-3 tablespoons flour until it is just barely not sticky to the touch. It should still be really soft. (Remember, you will end up adding a little more flour as you roll out the dough to keep it from sticking to your surface, so don’t add to much now). Continue to beat/knead the dough for a minute or two.
For pressed cookies, roll into balls and press with the back bottom of a glass cup until about 1/3-1/2 inch thick and the sides are cracked.
For rolled out shapes, chill the dough in the refrigerator for 1 hour, or overnight.
Flour your surface, hands, and rolling pin. Knead the dough for a minute and then roll out with rolling pin until it’s about 1/3 of an inch thick.
Use desired cookie cutters (I used this snowflake cookie cutter), dipping them in flour if they are sticking to the dough.
Bake cookies at 400 degrees for 5-7 minutes. You want to take them out before they start to turn golden brown on the top. They will look under cooked, don’t worry, they will continue to cook a little more on the cookie sheet as they are cooling.
Leave the cookies on the cookie sheet for about 5 minutes, then transfer to a cooling rack to finish cooling.
Once cool, frost and decorate as desired. Store in an airtight container for up to a week.
Buttercream Frosting
Add all ingredients to a mixer with the whisk attachment.
Beat on low and slowly increase the speed.
Continue to beat for 2-3 minutes, or until the ingredients are well combined and the frosting is nice and fluffy.
