Ingredients
2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon baking powder
6 tablespoons shortening
4 eggs
1/2 cup chopped walnuts
Method
Sources
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dataset
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Preheat oven to 350 degrees F (175 degrees F). Grease 2 baking sheets. In a medium bowl, combine flour, sugar, and baking powder. Cut in the vegetable shortening until mixture resembles coarse crumbs. In a large bowl, beat the eggs until thick and light-colored. Gradually beat the eggs into the flour mixture. Fold in the walnuts. On a floured surface, roll out the dough 1/4 inch thick. Using a cookie cutter, cut into desired shapes and place 1 1/2 inches apart on baking sheets. Bake for 12 to 14 minutes, until lightly colored. Transfer to wire racks to cool.