3 1/4 cups all-purpose flour
1 1/2 cups sugar
2/3 cup shortening
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.
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.