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Almond Butter
Old Fashioned Sugar Cookies


      3 1/4 cups all-purpose flour
      1 1/2 cups sugar
      2/3 cup shortening
      2 eggs
      2 1/2 teaspoons double-acting baking powder
      2 tablespoons milk
      1 teaspoon vanilla extract
      1/2 teaspoon salt
      1 egg white, slightly beaten with 1 Tablespoon water
      Finely chopped nuts or granulated sugar


    In a large bowl, measure all ingredients except egg white and topping. With mixer at  medium speed, beat until well mixed scraping sides of bowl. Mixture will be crumbly.
    Shape dough into ball and wrap with waxed paper; refrigerate for 2 to 3 hours until easy  to handle.
    When ready to start baking, preheat oven to 400 and lightly grease cookie sheets.
    On lightly floured surface, roll half of dough at a time, keeping rest refrigerated. For  crisp cookies, roll dough paper- thin. For softer cookies roll out dough 1/8 to 1/4-inch  thick.
    With floured cookie cutters, cut dough into various shapes Reroll dough trimmings and  continue to cut shapes.
    Place cookies 1/2-inch apart on cookie sheets. To glaze, brush tops of cookies with the  beaten egg white and water mixture Sprinkle cookies with finely chopped nuts or granulated  sugar.
    Bake for 8 minutes at 400 or until very light brown. Remove cookies to rack; cool  completely. Yield: 5 dozen.

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