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Add a photoServings: 12
Ingredients
- 1/4 c. Vegetable shortening Plus 1 tsp../divided
- 3/4 c. Unsalted butter softened
- 2 c. Sugar
- 4 x Egg yolks
- 1 Tbsp. Pure vanilla
- 1/3 c. Light cream
- 5 c. Flour
- 1/4 tsp Salt
- 1/2 c. Cornstarch
- 4 tsp Baking pwdr
Directions
- Preheat to 350. Grease 2 sheets with 1/2 teaspoon each of shortening. If you like, line sheets with parchment paper, but don't grease. In lg bowl, beat together butter and remaining 1/4 c. shortening until color is even.
- Add in sugar and beat until fluffy, 3-5 minutes. In small bowl beat together yolks, vanilla and light cream. Slowly pour into butter mix. Continue beating until egg mix is thoroughly incorporated.
- In separate lg bowl sift together flour, salt, starch and baking pwdr. Fold flour mix gently into butter fold in 3 additions, beating each addition until incorporated. Scrape down mix occasionally. Place 4 sheets of plastic wrap on work surface. Place 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 possibly shape 1 disk of dough into 24 cookies, according to individual directions below. Place on prepared sheets. Bake 15-20 minutes, 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 possibly freeze, wrapped in freezer wrap or possibly freezer plastic. Can be frzn 8-12 month. Kim Clegg
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 12 servings | |
| Calories 495 | |
| Calories from Fat 155 | 31% |
| Total Fat 17.58g | 22% |
| Saturated Fat 9.17g | 37% |
| Trans Fat 1.43g | |
| Cholesterol 35mg | 12% |
| Sodium 474mg | 20% |
| Potassium 70mg | 2% |
| Total Carbs 78.33g | 21% |
| Dietary Fiber 1.5g | 5% |
| Sugars 33.6g | 22% |
| Protein 5.7g | 9% |
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