6 tbsp. solid vegetable shortening
1 c. sugar
1 tsp. vanilla extract
3 1/2 c. all-purpose flour
1 tbsp. (3 tsp.) baking powder
Pinch of salt
1/4 c. milk
Sugar Glaze (recipe follows)
Colored sugar, jimmies, nonpareils

Cream together the shortening, sugar, eggs, and vanilla. Stir together flour, baking powder, and salt. Add flour mixture to egg mixture alternately with the milk, mixing to form a smooth dough. Chill dough several hours for easier handling. When ready to bake, lightly grease cookie sheets and heat oven to 350 degrees. With your fingers floured, shape a teaspoonful of dough into a rope or chain (pinch or flute the rope) and twist into a knot, a pretzel-like shape (for Easter) or a wreath-like crossed loop (for Christmas). Place the shaped dough pieces 2 inches apart on prepared baking sheets. Bake for eight to 10 minutes or until cookies are golden. Be careful not to overbake. The bottom of the cookie should not brown too much. Remove to cool on rack. Ice the cooled cookies with Sugar Glaze. Decorate as desired. Let stand to set glaze before storing. Makes 3 to 4 dozen cookies.

SUGAR GLAZE:

1 c. confectioners' sugar
1 tbsp. softened butter
1 tsp. anise (or vanilla, almond) flavoring
Milk

In bowl, combine sugar, butter, flavoring, adding gradually by teaspoons just enough milk to make a thick but pourable glaze the consistency of honey. Spread glaze over cooled cookies as directed in recipe.