Sugar Cookies

The recipes below differ primarily in flavorings used.

SUGAR COOKIES (Hilda Hallock)

2/3 cup shortening 2 tsp. baking powder

1 cup sugar 1/3 cup milk

2 eggs 1/2 tsp. salt

3 cups flour 1/2 tsp. vanilla

Preheat oven to 350° F.

Cream shortening and mix well with sugar. Add beaten eggs,

Sift together flour, baking powder and salt, then add alternately with the milk to the mixture. Chill.

Roll and cut out; sprinkle with sugar and bake at 350° F. to 375° F.

10 to 12 minutes.

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OLD-FASHIONED SUGAR COOKIES

2/3 cup shortening 1 1/2 teaspoons salt

1 1/4 cups sugar 2 teaspoons baking powder

2 eggs Grated rind of 1 orange

3 cups flour 1 tablespoon orange juice

Cream shortening, sugar and eggs together until light and foamy. Sift together flour, salt and baking powder and add to first mixture. Add orange rind and juice. Mix until smooth. Chill.

Preheat oven to 350° F.

Roll to 1/4-inch thickness on a slightly floured board. Cut with a cookie cutter. Sprinkle with sugar and bake 12 to 15 minutes.

Yield: Makes about 5 dozen cookies.

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OLD-FASHIONED SUGAR COOKIES

4 1/2 cups flour 2 cups sugar

2 tsp. baking powder 2 eggs

1 tsp. baking soda 1 tsp. vanilla

1/2 tsp. ground nutmeg 1/2 tsp. lemon extract

1/2 tsp. salt 1 cup buttermilk or sour milk (see below*)

Cream shortening; add sugar and beat until fluffy. Add eggs, vanilla and lemon. Sift dry ingredients together and add alternately with milk. Divide dough in half; cover each half and chill at least 3 hours.

Preheat oven to 375° F.

For large cookies, on floured surface roll dough 1/2-inch thick. Cut into rounds with a 3-inch cookie cutter.

For small cookies, roll dough 3/8-inch thick and cut into rounds with 2-inch cookie cutter.

Place 2 1/2 inches apart on ungreased cookie sheet. Sprinkle with additional sugar.

Bake 10 to 12 minutes.

(*To sour milk, combine 1 tablespoon lemon juice + enough milk to make 1 cup.)

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