1/3 cup butter, softened

1/3 cup butter-flavored shortening

¾ cup sugar

1 egg

4 teaspoons milk

1 teaspoon vanilla extract

2 cups flour

1 ½ teaspoons baking powder

¼ teaspoon salt

8 ounces white baking chocolate, chopped

Food coloring

In a large bowl, cream butter, shortening and sugar until light and fluffy.  Beat in egg, milk and vanilla.  Combine the flour, baking powder and salt; gradually add to the creamed mixture.  Divide dough in half.  On a lightly floured surface, roll out one portion to 1/8-inch thickness.  Cut into desired shapes with floured 2-inch cookie cutters.  Place 1-inch apart on ungreased baking sheets.  Repeat with remaining dough.  Bake at 350° for 7-9 minutes or until the edges begin to brown.  Remove to wire racks to cool.  In a microwave-safe bowl, melt white chocolate; stir until smooth.  Tint with food coloring.  Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag.  Pipe design on cookies.