Serves: 3
Total Calories: 2,753

Use Chef Pastry Mix (see below) in this recipe.
8 1/2 cups flour
1/2 cup sugar
1/4 cup baking powder
1 tablespoon cornstarch (to keep mixture dry)
1 tablespoon salt
2 cups vegetable shortening solid
* See note below.
3/4 cup powdered sugar
1/3 cup butter or margarine
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon juice or orange extract
1 3/4 cups Chef Pastry Mix
Sugar and nuts

* Measure dry ingredients into a large bowl mix well. Sift mixture into another large bowl. With a pastry blender cut in shortening until mixture resembles cornmeal. Store in an airtight container in a cool dry place up to 3 months. Beat confectioners' sugar, butter or margarine, egg, and extracts until creamy. Gradually beat in mix until well blended. Divide dough in half. On floured waxed paper, shape each portion into a roll 1 1/2 inches in diameter. Wrap in waxed paper, then in foil. Freeze overnight or up to 3 months.

To bake cookies: Heat oven to 375° F. Unwrap one roll of dough and cut into 1/4 -inch rounds. Place on ungreased cookie sheets and sprinkle with sugar or press a nut half into the middle. Bake for 10 to 12 minutes or until lightly browned.

Nutritional Facts:

Serves: 3
Total Calories: 2,753
Calories from Fat: 1,360

More Recipes from the Recipes for Busy Days Cookbook:
Chef Refrigerator Cookies
Chocolate Drop Cookies
Drop Cookies
Favorite Brownies
Lemon-Ginger Shortbread Cookies
Overnight Cookies