How do you make sugar cookie cutouts?

Sugar Cookie Cutouts:

1/2 cup (1 stick or 120mL) butter or margarine 1/4 cup (60mL) solid vegetable shortening 1 cup (240mL) granulated sugar 2 large eggs 1/2 teaspoon vanilla extract 2-3/4 cups (650mL) all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt Vanilla Icing (recipe follows) M&M’S® Chocolate Mini Baking Bits for decoration

In large bowl cream butter, shortening and sugar until light and fluffy; beat in eggs and vanilla. In medium bowl combine flour, baking powder, baking soda and salt; blend into creamed mixture. Wrap and refrigerate dough 2 to 3 hours.

Preheat oven to 350°F (180°C). Working with half the dough at a time on lightly floured surface, roll to 1/8-inch (3mm) thickness. Cut into desired shapes using 3-inch (75mm) cookie cutters. Using rigid spatula carefully transfer to ungreased cookie sheets. Bake 8 to 10 minutes. Cool completely on wire racks. Frost with Vanilla Icing and decorate with “M&M’s”® Chocolate Mini Baking Bits. Store in tightly covered container. If stacking cookies, place parchment or waxed paper between layers. Makes about 4 dozen cookies.

Vanilla Icing: 6 tablespoons butter 4 cups (945mL) powdered sugar 1/2 teaspoon vanilla 3 to 4 tablespoons milk

Beat 6 tablespoons butter and 4 cups (945mL) powdered sugar until well blended; add 1/2 teaspoon vanilla. Blend in 3 to 4 tablespoons milk, one tablespoon at a time, until of spreading consistency. Divide icing evenly into small bowls, one per color. Add food coloring until mixtures are of desired color

Short cut: Roll out store-bought refrigerated dough and cut out shapes with cookie cutter. Bake and cool as directed. Add food coloring to instant frosting; frost cookies. Decorate with “M&M’s”® Chocolate Mini Baking Bits. Store in tightly covered container. If stacking cookies, place parchment or waxed paper between layers.