This is a little late for your Halloween cookies, but for the future here ya go: For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. Makes about 3 cups Royal Icing Using Egg Whites: 2 large egg whites 2 teaspoons fresh lemon juice 3 cups (330 grams) confectioners (powdered or icing) sugar, sifted Royal Icing Using Meringue Powder: 4 cups (440 grams) confectioners' (powdered or icing) sugar 3 tablespoons (30 grams) meringue powder 1/2 teaspoon extract (vanilla, lemon, almond) 1/2 - 3/4 cup (120 - 180 ml) warm water

Those are beautiful cookies. The lucky recipients will be very glad your sister baked her own. To answer the shortening question, butter and shortening can be interchanged but the results will not be the same. (Not necessarily a bad thing, but different.) Butter has a higher water content than shortening, so the cookies will tend to spread and flatten with butter. They will also brown more quickly. In a very old recipe (i.e. 19th century - early 20th) there are some "receipts" that call for shortening but what that means is "fat" and the fat could be butter, lard, even bacon grease. You have to look at the recipe and determine the appropriate fat depending upon the ingredients, the method of preparation and the dish. Carol

New additions for me this year: OKEECHOBEE BOBBERS Moist coconut and a touch of orange add tropical flavors to these rich butter cookies. 2 cups granulated sugar 1 cup butter, softened (no substitutes!) 3 large eggs 1 tsp. baking powder 1 tsp. salt 1-1/2 tsp. orange extract 1 tsp. vanilla extract 3-1/2 cups all-purpose flour 1 cup flaked coconut 1 Tblsp. finely grated orange zest Heat oven to 350° F. Combine all ingredients except flour and coconut in large mixer bowl. Beat at low speed, scraping bowl often, until creamy (2 to 3 minutes). Stir in flour and coconut by hand until well mixed (2 to 3 minutes). Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake for 8 to 12 minutes or until edges are lightly browned. Makes 5 dozen cookies. Recipe courtesy of Land O Lakes®. SPICY CARDAMOM CRISPS These Scandinavian spice cookies are great to have with a fresh brewed cup of coffee. 1-1/3 cups sugar 1 cup butter, softened 1 egg 2 Tblsp. dark corn syrup 1 Tblsp. water 1 tsp. vanilla 3 cups all-purpose flour 1-1/2 tsp. baking soda 3 tsp. ground cardamom 1/2 tsp. ground cinnamon 1/2 tsp. allspice 1/4 tsp. ground cloves Sliced almonds Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, corn syrup, water and vanilla; beat until well mixed. Reduce speed to low; add all remaining ingredients except almonds. Beat until well mixed. Divide dough into thirds. Shape each third into 1/2-inch thick squares. Wrap each square in plastic food wrap. Refrigerate until firm (1 to 2 hours). Heat oven to 375° F. Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 12x10-inch rectangle. Cut into 2-inch squares using pastry cutter or sharp knife; cut squares diagonally in half to form triangles. Place 1 inch apart onto ungreased cookie sheets. Lightly press almonds into center of each cookie. Bake for 7 to 9 minutes or until edges are very lightly browned and cookies are set. Yield: 7-1/2 dozen cookies. © 1997 Land O'Lakes, Inc.

OMG. She's a torty! I've always wanted a long-haired torty. She's absolutely beautiful. Those little babies are so sweet, too. Those cookies are the best gift ever. Too few people, including me, make them anymore! And here, on this board, I know of several who do. Talk about from the heart! I'm going to go pet my babies.