Preheat the oven to 180℃. Line a baking tray with baking paper.
In a large bowl add the shortening and butter. Using a spatula stir together until combined.
Add the white and brown sugar into the bowl. Beat together with the spatula until creamed together.
Add the water and beat well.
Add the dry ingredients and stir until combined, you will have a stick dough consistency.
Using an ice cream scoop, portion the dough onto the baking tray. I would recommend 6 on a tray as they will spread as they bake.
Bake for 10-12 mins until dry to the touch. Let them cool on the baking tray for a couple of minutes before transferring to a wire rack.
While the cookies are cooling down let us make the icing, sift the sugar to remove any lumps.
In another bowl mix the icing sugar with 1 tbsp milk and vanilla. Stir thoroughly and be patient. Use a whisk to avoid any lumps. Add more milk if needed.
Gently dip the cookie, top side down into the icing and immediately pull away, you will have a snowy top looking cookie top. Be gentle while dipping and don’t leave the cookie in the icing for too long we are merely introducing the two.
Place on the wire rack icing side up and let the icing set for 5-10 mins.
Serve with coffee or hot chocolate.