BAKING FORMULA FOR OLD-FASHIONED SUGAR COOKIES:

1/2 cup shortening
1 cup sugar
1 egg
2 cups sifted all-purpose flour
2 level tsp. baking powder
1/2 tsp. salt
2 tbsp. milk (or cream)
1/2 tsp. vanilla

Cream shortening until very soft. Add sugar gradually, creaming as you add. Add egg and again beat well. Sift flour, baking powder and salt together and add alternately with liquid. Mix well. Chill.

Roll 1/8-inch thick and cut out with cookie cutter. Sprinkle with sugar. Bake on ungreased cookie sheet in hot (375°F) oven for 8 to 12 minutes. Remove from sheet and cool on wire rack.

Makes 3 dozen cookies.

BUTTERSCOTCH COOKIES:

Use baking formula for Old-Fashioned Sugar Cookies, substituting 3/4 cup brown sugar for 1 cup white sugar called for in baking formula.

WALNUT COOKIES:

Prepare cookie dough for Butterscotch Cookies (see above) and add 1/4 cup chopped walnuts.

COCONUT OR DATE OR RAISIN COOKIES:

Use baking formula for Old-Fashioned Sugar Cookies and add 1/2 cup raisins or dates or coconut flakes, cut small. Roll out and cut as in baking formula, or bake as drop cookies (see below).

JELLY TARTS:

Use baking formula for Old-Fashioned Sugar Cookies. Prepare dough and roll out to 1/8-inch thickness. Cut half the cookies with doughnut cutter, the other half with regular cookie cutter. Bake on ungreased cookie sheet and put together in pairs, cookie with hole on top of plain cookie, spreading tart jelly between pairs.

SPICED COOKIES:

Use baking formula for Old-Fashioned Sugar Cookies and to the dry ingredients add 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon before sifting.

VERMONT MAPLE SUGAR COOKIES:

Use baking formula for Old-Fashioned Sugar Cookies and substitute maple sugar for the white sugar called for in recipe. Also add 2 tablespoons cream in the mixing instead of 2 tablespoons milk.

PEANUT BUTTER COOKIES:

Use baking formula for Old-Fashioned Sugar Cookies. Use peanut butter for shortening. Add remaining ingredients then mix and bake according to directions given in the baking formula.

CHOCOLATE COOKIES:

Use baking formula for Old-Fashioned Sugar Cookies. Cream butter, sugar and egg together as directed in baking formula, then add 2 (1 oz. ea.) squares of unsweetened chocolate, melted, before beginning to add dry ingredients and liquid. Or, simply add 1/4 cup cocoa to the dry ingredients before sifting. Add liquid sufficient for a soft but not sticky dough. Chill, roll out, cut. Brush tops with egg white (and sprinkle with chopped nuts, if desired). Bake on ungreased cookie sheet.

LEMON COOKIES:

Use baking formula for Old-Fashioned Sugar Cookies. Omit vanilla and flavor dough with 1 teaspoon lemon juice and 1/2 teaspoon grated lemon rind. Spread tops with thin coating of Lemon Butter Frosting.

DROP COOKIES:

Use baking formula for Old-Fashioned Sugar Cookies and add milk sufficient to make a soft dough. Drop from a spoon to greased cookie sheet.

Note: Cocoa, chocolate, maple and fruited cookies (such as raisin, date and coconut) may all be turned into drop cookies by the addition of a little more liquid.

BRAZIL NUT COOKIES:

Use baking formula for Old-Fashioned Sugar Cookies and add milk sufficient to make a drop cookie. Then add 1/2 cup Brazil nuts, coarsely chopped. Drop from teaspoon to greased cookie sheet and place sides of nuts over top of each cookie. Bake as directed in baking formula.

Note: 1/4 cup candied pineapple, finely shredded, or candied cherries, cut fine, may be substituted for 1/4 cup of the nuts.

DELICATE OATMEAL COOKIES:

Use baking formula for Old-Fashioned Sugar Cookies with these changes.

1. Use brown sugar instead of white.

2. Before sifting the dry ingredients, add 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves.

3. Use 5 tablespoons milk and add 1 cup rolled oat to the batter. Add 1/2 cup raisins or 1/2 cup chopped nuts, also, if desired. Drop on to greased cookie sheet by teaspoonful. Bake in moderately hot (375°F) oven for 8 to 10 minutes.

Makes about 3 dozen cookies.

Note: Almond or black walnut flavoring may be substituted for vanilla, if desired.