2/3 c. soft shortening
3/4 c. sugar
1 whole egg
3/4 tsp. vanilla extract
1/4 tsp. almond extract
2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
4 tsp. milk

Beat the shortening and sugar together until light and fluffy. Add the egg and beat well. Add the vanilla and almond extracts (you can use one teaspoon vanilla and omit almond extract) and mix thoroughly.

Stir the flour and baking powder into the sugar, shortening mixture along with the milk. Divide the dough in half and chill in the refrigerator 1 hour or until the dough is easy to handle.

Start heating the oven to 375 degrees. Grease a baking sheet with unsalted shortening or salad oil.

Roll the dough, half of it at a time, from the center to the edge until it is 1/8 to 1/4 inch thick. (The thinner you roll the dough, the crisper the cookie will be). Cut with a 3 or 4 inch round cookie cutter.

Use a wide spatula to place the cookie 1/2 inch apart on the greased baking sheet. Bake on the rack in the center of the oven 8 to 9 minutes or until the cookies are light brown.

Remove the pan from the oven at once and use a wide spatula to place the cookies on a wire cooling rack. Makes 24 cookies. If you desire, the cookies can be frosted with powdered sugar icing. Makes 24 servings.