Preparation:
Mix sugar, shortening, eggs, and vanilla thoroughly. Blend remaining ingredients into shortening mixture. Refrigerate dough 4 to 5 hours or overnight. Heat oven to 375. Roll dough into 1 inch balls and place on an ungreased cookie sheet. Flatten with greased bottom of glass dipped in sugar. Bake 10 minutes.
Makes about 4-1/2 dozen cookies. (55 cookies; 28 per lb.)
NOTE: If using self rising flour, omit soda and salt. |
