• Add butter and sugars to your mixing bowl, mix on high until creamed together and fluffy.
• Slowly drizzle in oil beating as you go until oil is incorporated, add vanilla. Add one whole egg plus a yolk, and vanilla beat until combined and creamy.
• In a separate bowl add dry ingredients gradually add the dry ingredients to the wet until cookie dough forms a ball. Remove from bowl and wrap the ball of cookie dough in plastic wrap or place in a zip-loc bag.
• Refrigerate dough for 3 hours or over night is best.

Preheat oven to 375 degrees.

• Dust countertop with flour take half of the dough, place on top of flour, dust with more flour and slowly begin to roll out dough. As is warms it will be come more pliable, when it's cold it can tend to break.

  Roll dough out to 1/3 of an inch thickness. Cut into shapes with cookie cutters or use a glass to cut out round cookies.

  Place on a parchment lined cookie sheet and bake for 8-10 minutes.

  Remove from oven and let cool on sheet for 5 minutes before removing to baking rack.
• Allow to cool completely before frosting.

Frosting directions

• Whip shortening and vanilla together in bowl add half of the powdered sugar and 1 tablespoon of half and half whip on high for 3 minutes or until fluffy add remaining sugar and liquid mix on high until fluffy about 5 minutes. Scrap down sides of the bowl ever so often. When cookies are cooled, frost, and decorate with sprinkles or decorative frosting.