3/4 cup shortening
1 cup sugar
1 tsp vanilla extract
2 1/2 cups flour, all purpose
1 tsp. baking powder
1 tsp. salt
Mix thoroughly shortening, sugar, eggs, and vanilla. Blend in flour,
baking powder and salt. Cover; chill at least 1 hour
Heat oven to 375F. Roll dough 1/8 inch thick on lightly floured
cloth-covered board. Cut into desired shapes. Place on ungreased
baking sheet. Bake 8-10 minutes or until very light brown.
One third becomes sugar cookies. These my daughter and niece will
cut out and decorate with sprinkles.
Snickerdoodles: One third is rolled into 1 inch balls and the balls
are rolled in a mixture of cinnamon and sugar. Bake 10-12 minutes at
Thumbprints: The last third is also rolled into 1 inch balls. The
balls are rolled into pre-sweetened shredded coconut. Once the balls
are placed on the cookie sheet, gently depress the center with your
thumb. Fill with 1/4 tsp. strawberry preserves. Bake 10-12 minutes,
at 350F, or until coconut is golden.