1 c. shortening
1 1/2 c. sugar
3 eggs
4 c. self-rising flour
1/4 c. milk
1 to 1 1/4 tsp. almond extract

Cream shortening; gradually add sugar beating well at medium speed of an electric mixer. Add eggs one at a time, beating after each addition. Add flour to creamed mixture alternately with milk. Mix well. Stir in extract.

Cover and chill 1 hour. Roll dough to 1/4 inch thicknesses on a floured surface. Cut with a 2 and 3/4-inch round cookie cutter; plate on a greased cookie sheet(s). Bake at 350 degrees for 15 minutes or until edges begin to brown. Cool. Yield: 4 dozen.