Grandma Smith Cookies Recipe

This is mainly for my family members but if you too want the best cookie dough ever feel free to watch.
After letting it set out the next day to room temp, roll it out about into 1/8" sheets, cut and cook on a greased or sprayed cookie sheet at 400 degrees for about 7 minutes or until the edges start turning brown. Place on a cooling rack.
Here are the instructions as my mom provided...
DRY Bowl
5 Cups all purpose flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. Allspice
1. Mix dry ingredients and set bowl aside.
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WET BOWL (in order)
1/2 C. margaring (stick - not soft)
1/2 C. Crisco
2 C. sugar
4 large eggs (not extra large)
4 T. cream (or half & half)
2 t. vanilla
2. Mix shortening and margarine very thoroughly.
3. Add sugar and again mix very thoroughly.
4. Add eggs, one at a time, beating after each entry (usually 1 cup of sugar, then 1 egg at a time)
5. Stir in cream and vanilla.
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Chill 4-5 hours or overnight.
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*Pre-Heat oven to 400°.
*Roll a portion of the dough out evenly on a floured surface to about 1/8th of an inch thick.
*Bake for 7 minutes on middle rack of oven for 7 minutes. Cool on rack (or eat right away).
FROSTING
4 C. powdered sugar
3 T. margaring (any kind)
1 tsp. lemon juice
1/2 tsp. vanilla
boiling water
Put all ingredients in a bowl. Add boiling water - SLOWLY (you don't want to over add the water) - and stir until margaring is melted and it
is of spreading consistency. If too much water is added, just throw a litte more powdered sugar in.
If you want it a little tarter, just add a little more lemon juice. Frosting may thicken as the cookies are
getting decorated. Just a few drops of hot water to thin it up a bit.