1/2 c. solid vegetable shortening
1/2 c. butter (do not substitute butter)
2 c. granulated sugar
2 eggs
3 1/2 c. sifted all-purpose flour
4 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
Additional granulated sugar for sprinkling

In a large mixing bowl, with an electric mixer, beat together shortening, butter and sugar until fluffy. Add eggs and beat thoroughly.

Combine flour, baking powder and salt. Sift flour mixture three times. Add flour mixture to shortening mixture; mix well. Add vanilla, blending it thoroughly into dough.

Place dough on a floured surface and roll it very thin, about 1/8 inch. Cut into desired shapes with cookie cutters. Sprinkle with additional granulated sugar. Transfer to lightly greased baking sheets.

Bake in a preheated 325 degree oven for 10 to 20 minutes, or until lightly brown. Let cool on racks. Store in airtight containers.

These cookies will keep well for several weeks and they also freeze well. Makes 75 to 100 cookies, depending on size of cutter used.