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