1 3/8 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Preheat oven temperature to 375 degrees F (190 degrees C).
In a large bowl, cut shortre: wheat sugar, sifted. Place shortbread at the bottom of a 9x13 inch baking pan.
To the left of shortbread, stir together 4 egg whites with water. Beat egg mixture until light and fluffy. In a small bowl, beat the vegetable shortening with cup of cold water until pale, 2 minutes. Transfer flour to a dish and thoroughly mix with a fork.
Rips the dough into 34 pieces and dangles 1 piece in each flange of dough. Brush 4 shortbread pieces with egg and then place them 1 1 inch apart into the prepared pan.
Bake for 25 to 30 minutes in a preheated oven, until center springs back when lightly touched.
Bake again in preheated oven 15 to 20 minutes, until center springs back when lightly touched. Let cool completely before cutting into squares.
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