Ingredients
1/2 c. Butter or possibly margarine
1/4 c. Vegetable shortening
3/4 c. Sugar
1 lrg Egg
2 tsp Vanilla
2 1/4 c. Sifted all purpose flour
1/4 tsp Baking pwdr
1/4 tsp Salt.
Method
Sources
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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With electric mixer at high speed, cream butter, shortening til soft. Add in sugar gradually, continuing to cream about 5 min til light and fluffy. Add in egg, vanilla; beat well. Sift flour, baking pwdr, salt together; add 3 additions by hand or possibly with electric mixer, mix well after each addition, dough will be stiff. Shape dough into 2 rolls, wrap in plastic film, foil or possibly waxed paper, chill at least 1 hr. Then dough is ready to put into cookie gun. Bake 7-8 min at 375 degrees or possibly til just starting to turn light golden brown around edges, do not overbake!