Directions

1In bowl of a stand mixer fitted with paddle attachment, beat butter, shortening, and sugar together on medium speed for about 3 minutes, until shiny, fluffy, and creamy. Add egg and vanilla and stir on low speed until fully incorporated. If using egg powder, just add the egg powder and add the water at the very end).

2Add in dry ingredients, flour, baking powder, mace, allspice, ginger, and cinnamon and mix until fully incorporated into a soft dough.  (Don't forget to add in your water from the powdered eggs here, if you used them).  If dough is too dry and hard, add water 1 Tbsp. at a time until a soft dough forms.

3Roll dough onto parchment paper or silicone liner, to a 1/4-1/2 inch depth.  (If the dough is too soft, you'll have to pat the dough into a ball and wrap in plastic wrap before you refrigerate it, I just find it's so much harder to roll out a hard lump of dough, so I always try and roll or shape my dough before refrigerating.)

4Chill for at least 1 hour; flavor of dough improves as it’s chilled, so chill overnight for best results. Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper or Silicone liners.

5If you haven't yet, roll out the dough. Using floured cookie cutters  stamp out shapes and carefully transfer cookies to a prepared baking sheet, using a spatula if necessary. Save scraps for re-rolling.

6Bake for 8-10 minutes, until cookies are puffy and golden brown at edges. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough. Scraps can be re-rolled to make additional cookies.

7Store cookies at room temperature in an airtight container for up to a week...if they last that long...