TITLE: SUGAR COOKIES
CATEGORY: DESERTS

* 1 & 1/4 Cup Cake Flour

* 1/2 Cup All-Purpose Flour, plus additional for rolling

* 1/4 Teaspoon Fine Salt

* 1 Teaspoon Baking Powder

* 1/2 Stick Unsalted Butter (4 TBLS) room temp

* 4 Tablespoons Zero Transfat Vege Shortening

* 1 Cup Granulated Sugar

* 1 Large Egg, Lighty beaten

* 1 Teaspoon vanilla extract

* 1 Tablespoon, freshly squeezed OJ

* 2 & 1/2 Tablespoon Orange Zest Sugar

1. Combine, flours, salt & baking powder in medium bowl, whisk to combine, set aside

2. In stand mixer with paddle attachment, beat butter and shortening at medium speed until creamy about 30 seconds, add sugar and continue beating the mixture is light in texter, about 2 to 3 minutes (creaming). Scrape down sides of bowl, then beat in eggs and vanilla.

3. With mixer on low speed, add flour mixture and mix just until incorporated.

4. Put dough into a dish, wrap tightly in plastic wrap, refridgerate.

5. Preheat overn to 375. Line 3 cookies sheets with parchment paper

6. Lightly flour the work surface, roll dough to 1/8 inch thickness for crsipy or 1/4 inch for soft. Use cookie cutter, place on baking sheets 2 inches apart. Reuse dough from scraps.

7. Brush top of the cookies with OJ, then sprinkle each with orange zest sugar. Bake until cookies are golden brown around the edges, abort 10 to 12 minutes. Let cool on baking sheets 5 minutes.

Orange Zest Sugar - Combine 1 & 1/2 teaspoons finely minced orange zest with 2 TBLS granulated sugar, stir to combine. Spread on a plate to airdry until sugar is no longer wet and clumpy, about 1 hour. Store in airtight container.