YIISolutions

Cupid’s Raspberry Jell-O Cookies 1/2 cup shortening 1/4 cup butter or margarine 1 cup granulated sugar 1 (3 ounce) box raspberry Jell-O 2 eggs 1 tablespoon vanilla extract 2 1/2 cups flour 1 tablespoon baking powder 1 teaspoon salt Preheat oven to 400 degrees F. Using electric mixer and large bowl, combine shortening, butter or margarine, sugar, Jell-O, eggs and vanilla extract. Mix until very creamy, then add flour, baking powder and salt. Dough will be extra thick, but mix thoroughly. Roll dough into small balls. Place on ungreased cookie sheet. Flatten each ball with the bottom of a glass covered with sugar. Bake for 5 to 6 minutes. Do not over-bake. Cookies should not be brown on edges. Makes 4 dozen.

White Velvet Cutouts 2 cups butter or margarine, softened 8 ounces cream cheese, softened 2 cups granulated sugar 2 egg yolks 1 teaspoon vanilla extract 4 1/2 cups all-purpose flour Butter Cream Frosting 3 1/2 cups confectioners’ sugar, divided 3 tablespoons butter or margarine, softened 1 tablespoon shortening 1/2 teaspoon vanilla extract 3 to 4 tablespoons milk, divided Red and/or green food coloring*, optional NOTE: For a deeper color of frosting, tint with food coloring paste available at kitchen and cake decorating supply stores or in the Wilton section at Wal-Mart. In a mixing bowl, cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla extract; mix well. Gradually add flour. Cover and chill 2 hours or until firm. Roll out on a floured surface to 1/4 inch thickness. Cut into 3-inch shapes; place 1 inch apart on greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until set (not browned). Cool 5 minutes; remove to wire rack...