Beat shortening and sugar in large bowl until smooth and creamy. Beat in egg, milk and vanilla until well blended.

Combine flour, baking powder and salt in a separate bowl. Gradually add flour mixture to shortening mixture until well blended. Refrigerate 1 hour for easier handling

Heat oven to 375ºF. Roll 1/3 of dough at a time on lightly gluten-free floured surface to 1/8-inch thickness. Cut dough with 2 to 3-inch floured cookie cutters. Place 1 inch apart on un-greased cookie sheets

Bake 5 to 9 minutes or until edges begin to brown. Cool 2 minutes on baking sheet. Let cool, Frost and decorate as desired.