1 c. shortening
1 c. sugar
3 or 4 oz. cream cheese
1 egg yolk, beaten
1/2 tsp. vanilla
2 1/2 c. all purpose flour

Cream shortening, add sugar gradually, creaming all the time. Add cream cheese, keep creaming mixture. Add egg yolk and vanilla and cream until very light and fluffy. Sift flour, add a little salt and gradually work into creamed mixture. This dough is very adaptable. Can be used for drop cookies or refrigerated and rolled out.

I separate dough into 3 pieces, make 3 rolls, put rolls in ice compartment of refrigerator for 1 hour. Then I slice and roll into approximately 30 cookies. Bake at 375 degrees for 10 to 12 minutes.