In one bowl, combine the liquids -- the juice, vanilla, and almond
In a second bowl, mix the dry ingredients -- flour, baking powder, and
In a large mixing bowl (perhaps from the electric mixer), blend the
sugar, shortening, and oil and mix well until light. Add the eggs one at
a time and continue mixing until well blended.
Add the liquid and dry ingredients in the standard way: Add a third of
the dry, half of the liquid, the second third of the dry, the second
half of the liquid, and the last third of the dry. Mix well.
Form a ball and cover the dough with plastic wrap and chill overnight.
Take about half the dough and roll it out on a floured board with a
floured rolling pin until about ¼ inch thick. Make sure there is enough
flour so the dough doesn’t stick but that there is very little raw flour
showing on the dough.
To make shapes, press cookie-cutters or cut circles with the top of a
glass, but make sure all the cutting surfaces are dipped in flour every
third (or so) times. (Hint: A quick way to make a circle of dough is to
make a ball and flatten it. This method is especially good for the last
bit of dough.)
Take away any dough that is not within the cut shapes and reserve it
shaped like a ball covered in the refrigerator. When all the dough is
used once, form the leftover dough into one ball and roll it out for the
Transfer shapes to a cookie sheet.
Decorate with jimmies and/or chocolate chips, making sure none is left
on the cookie sheet to burn.
Bake on a cookie sheet at 375 degrees for 10 minutes or longer until
slightly brown around the edges.
Take the cookies off the cookie sheet carefully with a spatula and let
them cool on a wire rack.