4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
1 1/2 c. butter or shortening
1/2 c. sour milk
2 eggs
1 tsp. vanilla

Sift, then measure the flour. Sift again with soda, salt, and sugar. Cut shortening into dry ingredients until it is as fine as cornmeal. Combine milk, slightly beaten eggs, and vanilla. Add dry ingredients to the liquid ingredients, beating until smooth. Cover dough closely with waxed paper and chill in refrigerator overnight or several hours. Then turn dough on lightly floured board and roll thin. Cut with a floured cookie cutter. Garnish. Keep dough cold as it becomes sticky and hard to handle when warm. Bake on ungreased baking sheet in a hot oven. Remove to cooling rack. They will crisp as they cool. Makes about 4 dozen large cookies.