Foundation Sugar Cookies
1 cup shortening
2 cups sugar
6 tbsp (3 oz.) milk
2 tsp vanilla
3 eggs, beaten
5 ½ cups flour
1 tsp salt
1 tbsp baking powder
Cream shortening. Add sugar gradually and cream well. Add milk and vanilla to beaten eggs. Sift all dry ingredients together and add alternately with liquid ingredients to creamed mixture. Chill several hours or overnight.
Roll out small portions of dough at a time to ¼ inch thickness on floured counter or pastry cloth. Keep remaining dough in refrigerater and save all scraps after cutting for the final rolling so that the dough does not get overworked. (If it does become tough or dry, add just a splash of milk and knead it in.) Bake at 350 degrees for 14 minutes. Cool. Frost if desired. Makes 7 dozen cookies.
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