1 lb. butter
1 c. Crisco
1 c. sugar
5 c. flour, sifted 3 times
8 egg yolks
2 tsp. vanilla
3 tbsp. lemon juice
1 egg white, beaten

Cream butter with Crisco. Add sugar and cream until smooth. Cut in flour with pastry blender until the size of small peas. Add slightly beaten egg yolks, vanilla and lemon juice. Mix dough lightly; divide into two parts and roll to about 1/4 inch thickness. Cut with fancy-shaped cookie cutter and brush with a little beaten egg white. Sprinkle with chopped nuts and colored sugar if desired. Bake on greased or waxed-papered cookie sheet for about 12 minutes at 325 to 350 degrees.