Orange cardamon cookies

 Merry Christmas everyone!

• 2 cups all purpose flour,
• 1½tsp. baking powder,
• ¼ tsp. salt,
• ¾ stick unsalted butter, softened,
• ⅓ cup shortening,
• ¾ cup confectionery sugar,
• ½ cup custard powder (see below),
• 1 large egg,
• 1 Tbsp. orange juice,
• Zest of 1 orange,
• 1 tsp. cardamom, grounded.

Method:

1. In large bowl, sift together flour, crusted powder, salt and cardamom. Set aside.
2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 3-5 minutes. Add egg and beat for about 2 minutes.
3. Add flour mixture and mix on low speed until thoroughly combined. Add orange juice and orange zest and blend.
4. Remove dough from bowl, make a ball, and place on a large piece of plastic wrap on counter. Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Chill dough for about 1-2 hours.
5. Remove disc and remove plastic wrap. Roll out onto a piece of parchment to about 1/4″ thickness. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
6. Preheat your oven to 325°F. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker sheet lined with a silicone baking mat (or parchment).
7. Place sheet with cookies into freezer for 15 minutes before baking. Bake 12-14 minutes, or until edges are golden brown depending on size and shape. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling. 

Custard powder
  For one cup of custard powder combine together:

• 1 cup sugar,
• ¼ cup corn starch,
• ¼ cup nonfat dry milk
• 1 tsp. salt.

*Cookies recipe was adapted from Julia Usher's cutout cookies