In a large bowl or stand mixer, cream together shortening and sugar until light and fluffy.

Add eggs and vanilla and beat until well blended and smooth.

Sift together flour, salt, baking powder, and baking soda and slowly add to creamed mixture.

Mix well.

Chill dough for at least 3 hours.

Preheat oven to 375 F.

Roll dough to ⅛ to ¼ inch thickness on a lightly floured board.

Flour 3 in round cookie cutter and cut cookies, rolling out the dough over and over until gone.

Place cookies on a parchment lined baking sheet and bake for 8-10 minutes.

Let cool completely before frosting.

Combine heavy cream, pudding mix, and confectioners' sugar in a large bowl or stand mixer and beat on high until light and fluffy, about 2-3 minutes.

Divide frosting by place a little less than half in a bowl and setting aside.

Add red food coloring to the remaining frosting and beat gently until evenly combined.

Add red and white frosting to separate piping bags fitted with large round tips.

Roll out a small portion of fondant and cut out little stars and set aside.

Pipe a ring of red frosting around the outer edge of the cookies, then pipe a ring of white frosting, then fill in the middle with blue gel and top with a small fondant star.