4 scant c. sugar
2 scant c. Crisco
4 eggs
2 c. buttermilk
2 tsp. baking soda
4 tsp. baking powder
2 tbsp. vanilla
8 c. flour

Cream sugar, shortening. Add eggs. Add remaining ingredients. Must refrigerate -preferably overnight. The secret to this dough is keeping it chilled, it's a very soft dough. Take a little out of the bowl and place on floured sink top or pie board. Treat it similar to pie crust as far as handling goes, you may need to sprinkle with a little flour and roll to about 1/4 to 1/2 inch thick. Cut with a floured cookie cutter. Work with small amounts in order to keep dough chilled. Have patience and you will be rewarded with beautiful cookies. Bake 350 degrees - watch - do not brown (only lightly on bottom). Can freeze and frost later.