Serious Cookies: All-Purpose Cutout Cookies Recipe

• 1/2 cup (3 1/2 ounces) vegetable shortening
• 8 tablespoons (1 stick, 4 ounces) butter
• 1/2 cup (4 ounces) brown sugar, firmly packed
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 large egg
• 2 1/2 cups (10 1/2 ounces) unbleached all-purpose flour
• 1/2 cup (2 ounces) white rice flour or cornstarch

1. In a large bowl, beat together the shortening, butter, sugars, salt, baking powder, and vanilla. When well blended, add the egg, bleating until fluffy. Whisk the flours and/or cornstarch and stir in.
2. Divide the dough in half, form into disks, wrap well, and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350u0b0F.
3. Remove the chilled dough from the refrigerator and roll it 1/8 inch thick on a lightly floured surface. Cut with cookie or biscuit cutters, place the cookies on lightly greased or parchment-lined baking sheets, and bake them for 8 to 10 minutes, until they're very lightly browned on the edges. Remove them from the oven and cool on racks.

vegetable shortening, butter, brown sugar, sugar, salt, baking powder, vanilla, egg, flour, white rice

Taken from www.seriouseats.com/recipes/2008/12/all-purpose-cutout-cookies-recipe.html (may not work)