Ingredients Jump to Instructions ↓

  1. 1/4 c Vegetable shortening

  2. 1 teaspoon./divided

  3. 3/4 c Unsalted butter; softened

  4. 2 c Sugar

  5. 4 Egg yolks

  6. 1 tb Pure vanilla

  7. 1/3 c Light cream

  8. 5 c Flour

  9. 1/4 ts Salt

  10. 1/2 c Cornstarch

  11. 4 ts Baking powder

  12. 350. Grease

  13. 2 sheets with

  14. 1/2 tsp. each of shortening. If desired, line sheets with parchment paper, but do not grease. In lg bowl, beat together butter and remaining

  15. 1/4 cup shortening till color is even. Add sugar and beat till fluffy,

  16. 3-5 min. In small bowl beat together yolks, vanilla and light cream. Slowly pour into butter mix. Continue beating till egg mix is thoroughly incorporated. In separate lg bowl sift together flour, salt, starch and baking powder. Fold flour mix gently into butter mix in

  17. 3 additions, beating each addition till incorporated. Scrape down mix occasionally. Place

  18. 4 sheets of plastic wrap on work surface. Place

  19. 1/4 of dough on each sheet of plastic. Form each clump of dough into a disk and wrap in plastic. To Bake: Cut, form or shape

  20. 1 disk of dough into 24 cookies, according to individual directions below. Place on prepared sheets. Bake

  21. 15-20 min, depending on size and shape. (See individual instructions below.) Remove cookies from oven and immediately transfer cookies to rack. Each variation makes about 2 doz. When completely cooled, store in tins or freeze, wrapped in freezer wrap or freezer plastic. Can be frozen

  22. 8-12 month. Kim Clegg --


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