1 cup shortening

1 cup unsalted butter

6 cups all purpose flour, divided in half

2 1/4 cups granulated sugar

3 eggs, cracked into a bowl

3 Tbsp milk

3 tsp. baking powder

3 tsp. vanilla

Pinch salt

Violet sugar (candied violet flowers ground to a powder)

2 egg whites and 1 Tbsp water, lightly beaten

In mixing bowl with paddle attachment, beat shortening and butter until softened. Add half of flour and combine. Add sugar, eggs, milk, baking powder, vanilla, salt. Beat until thoroughly combined, scraping down sides of bowl occasionally. Fold in remaining flour. Divide dough into three equal balls, wrap in plastic wrap, form into a flat disc, label, and refrigerate for 30 minutes.

Preheat oven to 350 F.

When dough is firm, roll each disc on a lightly floured work surface until 1/4 inch thick. Cut with star-shaped cookie cutter and place on parchment lined baking sheet. (Dough may be re-rolled two times).

Bake for 7 minutes, then remove from oven and brush lightly with egg white wash. Sprinkle with violet sugar, and set back in oven for 3-5 minutes or until the bottoms are slightly golden — tops should have no color. Makes 3 dozen, depending on size of cutter.

Variation: Turbinado sugar may be used instead of violet sugar to dust the cookies for a light gold finish.