准备

• 位置烤箱架的中心地位和热the oven to 450ºF. Lightly flour a small cutting board and set aside (this portable surface is easy to transfer to the refrigerator). Sift the flour, baking powder, salt, baking soda, and dried dill (if using) into a large, preferably shallow bowl. Mix in the fresh dill (if using) and the parsley. Add the shortening and butter to the dry ingredients. Combine with a pastry blender or two table knives just until a coarse meal forms. Make a well in the center and pour in the buttermilk. With your fingers (or a wooden spoon) and using just a few swift strokes, blend the dough just until combined (it will be a sticky mess; this is fine). Turn it out onto the floured cutting board. Wash, dry, and flour your hands. Gently pat out the dough and fold it back over itself about half a dozen times, just until smooth. Pat it out again, this time into a round or oval that’s an even 1/2 to 3/4 inch thick. Cover the dough lightly with plastic wrap and refrigerate for about 20 min.
• 用冰箱从面团上取下切菜板。用锋利的饼干切割机切割面团 - 避免扭曲切割机 - 试图获得尽可能多的弹药（每次工作时，面团都会变硬一点）。轻轻拍打剩余的面团一起碎片，均匀地拍打，然后再次切下。将饼干放在羊皮纸衬里的烤盘上至少相隔1/2英寸。烘烤，将锅旋转到中间，以确保烹饪，直到升起和金黄色（10至12分钟。总计3英寸饼干； 9至11分钟，用于2英寸的饼干）。