3 tablespoons shortening
1/2 cup sugar
1 egg
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1 3/8 cups flour
1 tablespoon milk
1/2 teaspoon vanilla extract

This recipe makes a small batch of cookies, perfect for dormitory snacks, kids learning to bake, and toaster oven baking in smaller kitchens. Small batches are good for testing out new variations, so feel free to add nuts, raisins, Craisins, dried fruits, currants or a few drops of your favorite liqueur to create unique treats. For larger batches, recipe may be doubled or tripled.

Cream shortening (we used butter), add sugar (teaspoon at a time), whipping thoroughly after each addition until light and fluffy. Add egg, and whip until thoroughly mixed.

Add baking powder and salt to 7/8 cup flour, and sift into first mixture. Mix well, add milk, 1/2 cup flour, or more if needed, and vanilla extract. Finish as suggested below, baking at 350°F.

ROLLED COOKIES:

Make Vanilla Cookie mixture, chill, roll out, and add a little more flour if necessary. Shape with cutters, and bake on greased cookie sheet.

REFRIGERATOR COOKIES:

Make Vanilla Cookie mixture, using 1 additional tablespoon shortening. Use brown sugar in place of white, if preferred. Shape in firm roll, wrap in waxed paper, and keep in refrigerator overnight, or longer. Cut in thin slices, and bake on greased cookie sheet.

DROP COOKIES:

Make Vanilla Cookie mixture, using 2 tablespoons milk. Drop from spoon, and bake on greased cookie sheet.

Note: Recipe may be doubled or tripled.

Submitted by: CM