Combine the shortening and sugar in the mixing bowl and beat until the mixture is light and fluffy.

One at a time add the vanilla and each egg and beat until well combined.

In a separate mixing bowl, combine the flour, baking powder, cinnamon, and salt. Use a whisk to mix up well.

Slowly combine the dry ingredients into the wet ingredients bowl and mix well.

Place a cover or plastic wrap over the bowl and refrigerate the dough for at least two hours (overnight for best results).

Preheat oven to 350F

Cover your rolling surface with flour to prevent sticking.

Divide your dough at least by half (thirds is best) and roll out one third first to about 1/4 to 1/2 inch thickness.

Lightly flour your desired cookie cutter and cut out your cookie shapes from the rolled dough.

Place cut cookies on a lightly greased cookie sheet and work until all your cookies are cut.

Cook for approximately 10 minutes or until the edges are just beginning to brown.

Allow cookies to cool for a few minutes on the sheet before transferring to a cooling rack or paper towel to cool completely before icing or storing.

Combine all ingredients into a stand mixer (or use a hand mixer) and beat until smooth, continue mixing on high speed for about two minutes.

The icing should drizzle off the mixer blades in about 10 seconds for the right consistency.

Divide up the icing into the colors and place in piping bags.

Ice your cookies!! Enjoy!