1 1/2 c. sugar
2/3 c. shortening or butter
2 TB milk
1 t vanilla
3 1/4 c. flour
2 1/2 t baking powder
1/2 t salt
Early in the day or the day before:
In a large bowl cream the shortening and the sugar. Add the eggs, vanilla, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.
Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough paper thin. For softer cookies, roll 1/8” to 1/4” thick.
With floured cookie cutter, cut into shapes. Re-roll trimmings and cut.
Place cookies 1/2 inch apart on cookie sheets. Bake 8 minutes or until very light brown.
*For sturdy and tasty cookies, you should use 1/2 shortening and 1/2 butter. Shortening makes cookies sturdy and butter makes them tasty.