Basic Holiday Butter Cookies Pt 1 Recipe

• 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

1. Preheat to 350.
2. Grease 2 sheets with 1/2 teaspoon each of shortening.
3. If you like, line sheets with parchment paper, but don't grease.
4. In lg bowl, beat together butter and remaining 1/4 c. shortening until color is even.
5. Add in sugar and beat until fluffy, 3-5 minutes.
6. In small bowl beat together yolks, vanilla and light cream.
7. Slowly pour into butter mix.
8. Continue beating until egg mix is thoroughly incorporated.
9. In separate lg bowl sift together flour, salt, starch and baking pwdr.
10. Fold flour mix gently into butter fold in 3 additions, beating each addition until incorporated.
11. Scrape down mix occasionally.
12. Place 4 sheets of plastic wrap on work surface.
13. Place 1/4 of dough on each sheet of plastic.
14. Form each clump of dough into a disk and wrap in plastic.
15. To Bake: Cut, form or possibly shape 1 disk of dough into 24 cookies, according to individual directions below.
16. Place on prepared sheets.
17. Bake 15-20 minutes, depending on size and shape.
18. (See individual instructions below.)
19. Remove cookies from oven and immediately transfer cookies to rack.
20. Each variation makes about 2 doz.
21. When completely cooled, store in tins or possibly freeze, wrapped in freezer wrap or possibly freezer plastic.
22. Can be frzn 8-12 month.
23. Kim Clegg

vegetable shortening, butter, sugar, egg yolks, vanilla, light cream, flour, salt, cornstarch, baking pwdr

Taken from cookeatshare.com/recipes/basic-holiday-butter-cookies-pt-1-79542 (may not work)