1 1/2 c. shortening
3 c. brown sugar
2 eggs, well beaten
2 tsp. vanilla
1/2 tsp. salt
4 tsp. baking powder
6 c. cake flour

Cream shortening, brown sugar, and eggs until light and fluffy. Add vanilla and salt. Sift cake flour and baking powder; knead ingredients to creamed mixture.

Divide dough into 5 equal parts and vary each as follows. Shape each portion into a roll; wrap in waxed paper an chill thoroughly. When firm, slice 1/16 inch thick and bake at 375 degrees.

Makes about 300 thin 1 1/2 x 2 inch cookies. (Rolls may be kept in the freezer and baked as needed.)

CHOCOLATE: Add 2 squares of melted chocolate. Blend well. Bake 10 minutes.

SPICE: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Blend well. Bake 9 minutes.

FRUIT: Add 1/2 cup finely chopped dried or candied fruits (dates, raisins, figs, currants, apricots, prunes, cherries, peeled). Bake 14 minutes.

NUT: Add 1/3 cup finely chopped nuts (almonds, pecans, Brazil, filberts, or walnuts). Bake 12 minutes.

COCONUT: Add 1/3 cup shredded coconut. Bake 10 minutes.