- Beat butter and shortening in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and dash salt; beat until combined. Beat in egg, milk, and vanilla. Beat in as much of the flour as you can. Stir in remaining flour.
- Divide dough into four portions. Working with one portion at a time, place dough on a piece of plastic wrap. Streak with desired paste coloring. Using the wrap to protect your hands from excess color, knead until dough is lightly marbled. Add more coloring, if necessary.
- Roll on a lightly floured surface until 1/8 to 1/4 inch thick. Cut with a floured shell-shape cookie cutter. Place 1 inch apart on an ungreased cookie sheet.
- Bake in a 375 degree F oven for 7 to 8 minutes or until edges are firm and the bottoms are just lightly browned. Transfer to wire racks to cool. Makes about 36.
From the Test Kitchen
As you reroll the scraps, fold or stack them to form a ball rather than kneading them together.
Nutrition Facts (Clam Shells)
- Per serving:
- 75 kcal ,
- 4 g fat
- (2 g sat. fat ,
- 11 mg chol. ,
- 31 mg sodium ,
- 9 g carb. ,
- 1 g pro.