1 cup butter, softened
1 cup shortening
3 cups sugar
4 large eggs, room temperature
6 Tbsp. evaporated milk
2 tsp. vanilla extract
2 tsp. almond extract
6 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
FROSTING:
3 cups confectioners’ sugar
1 teaspoon vanilla extract
4 to 6 tablespoons half-and-half cream
Food coloring of your choice, optional
Assorted sprinkles

In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, milk and extracts. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate, covered, overnight or until firm enough to roll. Preheat oven to 400 degrees. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake until edges are lightly brown, 5-7 minutes. Remove from pans to wire racks to cool completely. In a large bowl, beat confectioners’ sugar, vanilla and enough cream to reach a spreading consistency. If desired, beat in food coloring. Frost and decorate cookies as desired.