3/4 c. shortening (part butter, softened)
1 c. sugar
2 eggs
1 tsp. vanilla or 1/2 tsp. lemon extract
2 1/2 c. Gold Medal flour
1 tsp. baking powder
1 tsp. salt

Mix thoroughly shortening, sugar, eggs and vanilla. Blend in flour, baking powder and salt. Cover dough; chill at least 1 hour. Heat oven to 400 degrees. Roll dough 1/8 inch thick on lightly floured cloth-covered board. Cut into desired shapes with cookie cutters. Place on ungreased baking sheet. Bake 6-8 minutes or until very light brown. About 4 dozen (3 inch) cookies. Do not use self-rising flour in this recipe.

Butterscotch Sugar Cookies: Substitute brown sugar for the sugar and add 1 cup chopped black walnuts.

Filled Sugar Cookies: Before baking, put cookies together in pairs with 1 teaspoon of a favorite fruit filling or a chocolate mint wafer. Press edges together with tines of fork. About 2 dozen cookies.

To avoid crumbling and breakage, cut these cookies with rounded, not pointed cutters. Wrap cookies back to back or cut them only slightly smaller in circumference than a soup or fruit juice can. Then stack baked cookies, wrap and place in can to mail.