3/4 cup shortening (part butter or margarine, softened)
1 cup sugar
2 eggs
1 tsp. vanilla or 1/2 tsp. lemon extract
2 1/2 cups Gold Medal flour (Do not use self-rising flour in this recipe.)
1 tsp. baking powder
1 tsp. salt

Mix thoroughly shortening, sugar, eggs, and vanilla. Blend in flour, baking powder and salt. Cover dough; chill at least 1 hour.

Heat oven to 400F. Roll dough 1/8" thick on lightly floured cloth-covered board. Cut into desired shapes with cookie cutters. Place on ungreased baking sheet. Bake 6 to 8 minutes or until very light brown.

About 4 dozen 3" cookies.


Butterscotch Sugar Cookies:
Subtitute brown sugar for the sugar and add 1 cup chopped black walnuts.

Filled Sugar Cookies:
Before baking, put cookies together in pairs with 1 tsp of a favorite fruit filling or a chocolate mint wafer. Press edges together with tines of fork. About 2 dozen cookies.