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Organic Holiday Nut Cookies

1 c white sugar
3/4 c unsalted butter, softened
4 Tbsp. vegetable shortening or unsalted butter
2 egg yolks
3 Tbsp. light cream
1 1/2 tsp vanilla 
tiny pinch salt
2 tsp baking powder
2 1/2 c HODGSON MILL ORGANIC NATURALLY WHITE FLOUR
1/4 c HODGSON MILL PURE CORN STARCH
1 c ground, lightly toasted: walnuts, almonds, or hazelnuts

Preheat oven to 350 degrees F. Line a baking sheet with baking parchment paper.

Cream the sugar with the butter and shortening until lightened and pasty in consistency.

In a measuring cup, stir together the egg yolks, vanilla and cream. Blend into creamed butter mixture.

In a separate bowl, stir together flour, salt, corn starch and baking powder.

Stir dry ingredients gently along with ground nuts (if using electric mixer use slowest speed and don't allow mixture to waft up). Mix on slow speed about 18-20 seconds until mixture begins to clump together. If adding anything, fold in at this point.

Turn out onto a lightly floured board and knead gently to shape into a soft dough (a few hand motions only). (If using as a spritz dough or using a pastry bag, do not knead dough, simply load spritz tube or pastry bag).

Bake 15-17 minutes until cookies are just starting to brown at edges.

Makes 2-3 dozen. Each cookie (in a 36 cookie batch); 129 calories; less than 1 g dietary fiber; 14 g carbohydrates; 2 g protein; 8 g fat (less than 1 g saturated fat); 22 mg cholesterol; 23 mg sodium.