Ingredients
2/3 cup shortening
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (3 1/2 ounce) package instant banana pudding mix
2 1/2 cups all-purpose flour
Method
Sources
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Banana hook stand — prevents bruising, extends ripeness
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Cream the shortening and the sugar together until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla, baking powder and salt. Add the instant banana pudding. Mix in 2 cups of the flour add the remaining 1/2 cup only if needed. Cover dough and chill for at least 2 hours or overnight. Preheat oven to 375 degrees. Grease baking sheets. Shape dough into walnut sized balls and place 2 inches apart on the prepared baking sheet. Flatten balls and bake for about 8 minutes or until lightly golden browned.