Instructions: 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. Working with half the dough at a time on lightly floured surface, roll to 1/8-inch thickness. Cut into desired shapes using 3-inch 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&Ms"(r)

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: Beat 6 tablespoons butter and 4 cups 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&Ms"(r) Mini Baking Bits. Store in tightly covered container. If stacking cookies, place parchment or waxed paper between layers.

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