1 cup shortening (Crisco)
4 cups all-purpose flour
1/2 cup milk
2 eggs
1 1/2 cups sugar
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. almond extract

Preheat oven to 350°F.

Cut shortening into flour, using a pastry blender or fork, until the mixture is the consistency of corn meal and small peas.

Combine remaining ingredients and mix with flour-shortening mixture. Roll dough to 1/8-inch thickness. Cut into various shapes with cookie cutters.

Bake on a baking sheet at 350°F for 8 to 10 minutes or until lightly browned on edges.

Makes 7 dozen (2 1/2-inch) cookies.