Recipes

Early in the day or the day before:

In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.

Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick. With floured cookie cutter, cut into shapes. Re-roll trimmings and cut.

Place cookies 1/2 inch apart on cookie sheets.

Bake 8 minutes or until very light brown. Remove cookies to racks; cool. Makes about 6 dozen cookies.

*You can also use 1/2 shortening and 1/2 butter instead of all butter. Shortening makes cookies sturdy and butter makes them tasty.