Rich Shortbread Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves 2 dozen
Difficulty easy
Ingredients
- ½ C. Crisco® All-Vegetable Shortening
- ½ C. unsalted butter, softened
- ½ C. powdered sugar
- 1 Tbsp. Grandma’s® Molasses
- 2 egg yolks
- 2 ½ tsp. Spice Islands® Pure Vanilla Extract
- 1 ½ C. All-purpose flour
- ¼ C. Clabber Girl® Corn Starch
- ½ tsp. coarse salt
- ¼ tsp. Clabber Girl® Baking Powder
- ½ C. chopped pecans, optional
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- With a mixer, cream together the shortening, butter, powdered sugar and molasses on medium speed until smooth and creamy.
- With the mixer on low speed, add the egg yolks and vanilla and blend well.
- In a bowl, whisk together the flour, corn starch, salt and baking powder.
- Slowly add the flour mixture to the mixer and mix on low just until blended.
- Stir in the chopped pecans, if using.
- Scoop out tablespoons of dough onto the prepared sheet.
- Bake for 8-10 minutes or until the edges begin to brown.
- Allow to cool on the baking sheet.
