The secret with this cookie is not too much flour and thorough chilling of the dough before rolling. Work with about 1/4 of the dough at a time.

1 c. shortening (1/2 butter for good flavor), not whipped types
1 c. sugar
2 eggs
1 tsp. vanilla
3 c. sifted flour
1/2 tsp. salt

Cream butter until soft and add other shortening you are using. Add sugar, gradually, beat until fluffy. Beat in eggs one at a time. Add vanilla. Stir in combined flour and salt a little at a time. The dough may seem soft but do not add more flour. Chill for 2 to 3 hours. Roll fairly thin about 1/8 inch or just a bit more, cut in desired shapes. Bake in a 400 degree oven for 8 minutes on a slightly greased cookie sheet.

When cool, frost with tinted icing, any color, or use white powdered sugar sprinkled with colored sugar or a variety of sprinkles before icing sets. When coloring your own sugar. Make sure the sugar is dry. Spread it on a paper towel after coloring it, for drying.