Cream the butter and shortening

• Place the softened unsalted butter and the Crisco in the mixer bowl.
• Beat until smooth and creamy, scraping down the sides of the bowl so everything is fully incorporated.

Add eggs and vanilla

• Add the eggs and mix until the texture is smooth and uniform.
• Pour in the vanilla extract and mix again, scraping down the bowl.

Incorporate the dry ingredients

• Add the flour, baking powder and salt slowly so it doesn't fly everywhere.
• Mix and scrape down the sides of the bowl until a smooth dough forms.

Roll out the dough

• Lightly flour the work surface and the dough.
• Roll out to an even thickness, using wooden guide sticks to keep the layer uniform.
• Cut out shapes with the cookie cutter and place them on a parchment-lined baking tray.

Bake the cookies

• Bake at 350 °F (175 °C) for 8 to 12 minutes.
• Let the cookies cool, then flip one over to check there is no raw dough in the center.

Reuse the scraps and finish

• Add fresh dough to the scraps and roll out again to make more cookies.
• Place the cooled cookies on a clean paper towel before decorating.