Nana Cookies Recipe

Iain Bagwell

Piping these simple cookies out before baking gives them a special look.

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Yields: 36

Prep Time: 25 mins

Total Time: 40 mins

Ingredients

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Step 1In a medium bowl, whisk together flour, baking powder, cloves, and salt. Set aside.
Step 2In the bowl of an electric mixer fitted with paddle attachment, beat together shortening, butter, and sugar on medium speed until light yellow and fluffy, about 3 minutes. Scrape down sides of bowl as needed. Add egg and egg yolk, and beat for 1 minute.
Step 3Reduce mixer speed to low; add a third of flour mixture and a third of milk, and mix for 30 seconds. Scrape down sides of bowl. Repeat. Add remaining flour mixture and only enough milk, 1 teaspoon at a time, to yield a smooth dough, and mix. (It should not be too sticky.)
Step 4Preheat oven to 350 degrees F. Transfer batter to a pastry bag fitted with a star tip (about 1/2 inch wide). Pipe 4-inch-long cookies onto parchment-lined baking sheets, spacing 1 inch apart. (Keep batter refrigerated between batches.)
Step 5Bake cookies until lightly golden around edges, about 15 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool.
Step 6Bake cookies until lightly golden, 16 to 20 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool.

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