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  1. Preheat the oven to 375°F. Lightly grease two baking sheets or line them with parchment paper.

  2. To make the dough: Whisk together the flour, salt, and baking soda.

  3. Using a food processor, pastry blender or your fingers, work the palm shortening into the flour mixture until it’s evenly crumbly (think crumbs the size of lentils).

  4. Whisk together the egg and agave syrup and add to the flour mixture, mixing just enough to make a cohesive dough.

  5. Gather the dough together, form it into a ball, and flatten into a 1” thick square or rectangle. The dough does not need to be chilled at this point.

  6. To roll and shape the cookies: Place the dough on a piece of lightly floured parchment paper.

  7. Lightly dust the top of the dough with additional flour, and roll it out about ⅛” thick. Cut out desired shapes, re-rolling and cutting any scraps.

  8. Transfer the cookies to the prepared pans.

  9. Bake the cookies for 6 to 8 minutes, until their edges just begin to color.

  10. Remove the cookies from the oven, and cool them right on the pan; or transfer them to a rack to cool.

  11. Store cookies in an airtight container for up to 2 days. Freeze for longer storage.

Tips from our Bakers

  • For cookies with linzer-style flavor, add the grated rind (zest) of 1 lemon or 1 teaspoon ground cinnamon to the dough.