| 1 | Mix sugar, shortening, eggs, and vanilla thoroughly. |
| 2 | Blend remaining ingredients into shortening mixture. |
| 3 | Refrigerate dough 4 to 5 hours or overnight. |
| 4 | Heat oven to 37Roll dough into 1 inch balls and place on an ungreased cookie sheet. |
| 5 | Flatten with greased bottom of glass dipped in sugar. |
| 6 | Bake 10 minutes. |
| 7 | Makes about 4-?dozen cookies. |
| 8 | (55 cookies; 28 per lb). |
| 9 | Note: if using self rising flour, omit soda and salt. |
| 10 | Input: 10/29/91 |
