1/4 c Vegetable shortening
Plus 1 teaspoon./divided 3/4 c Unsalted butter; softened
2 c Sugar
4 Egg yolks
1 tb Pure vanilla
1/3 c Light cream
5 c Flour
1/4 ts Salt
1/2 c Cornstarch
4 ts Baking powder
Preheat to 350. Grease 2 sheets with 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 1/4 cup shortening till color is even. Add sugar and beat till fluffy, 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 3 additions, beating each addition till 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 shape 1 disk of dough into 24 cookies, according to individual directions below. Place on prepared sheets. Bake 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 8-12 month. Kim Clegg —–