ALL-PURPOSE CUTOUT COOKIES

1/2 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 stick (1/2 cup) butter
2 teaspoons vanilla
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
2 1/2 cups all-purpose flour
1/2 cup white rice flour (or cornstarch)

Beat together the shortening, sugars, butter, vanilla, baking powder and salt in a large bowl with a mixer on medium speed. Add the egg; beat until fluffy, about 2 minutes.

Whisk the flours together in a medium bowl; stir into the dough. Divide dough in half; form into disks. Wrap in plastic; refrigerate at least 30 minutes.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Lightly grease cookie sheets or line with parchment paper.

Roll dough out to about 1/8-inch thick on a lightly floured surface. Cut out with 3-inch cookie cutter; place on prepraed cookie sheets.

Bake until lightly browned around the edges, about 12 minutes. Cool cookies on wire racks.

Makes 30 cookies
Adapted from source: The King Arthur Flour Baker's Companion