2 cups shortening
1 cup sugar
6 tablespoons whipping cream
1 tablespoon brandy
1 egg
6 cups all purpose flour

You may use 2 cups Crisco or 1/2 butter/marg/lard or any combination of shortening to equal 2 cups.

Cream together shortening and sugar.

Slowly stir in cream, then brandy, and beaten egg.

Gradually add small portions of flour until all ingredients are combined.

Refrigerate the dough for a minimum of two hours. Press into Sandelbakker tins.

Bake at 350 degrees F until lightly golden - do not allow to brown.

Note: Almond or vanilla extract may be substituted for brandy, but won't be as good.

Submitted by: CM