Shortbread Cookies
| 2-1/2 cupfuls flour 1/2 cupful Crisco 1/2 cupful sugar | 1/2 teaspoonful salt 1 egg 1 teaspoonful vanilla extract |
Beat Crisco, sugar, and salt to cream. Add gradually egg well beaten, flour, and flavoring. Knead lightly on floured baking board, then roll out one-fourth inch thick and cut into small rounds. Mark them with fork, lay on Criscoed tins and bake in moderate oven from ten to fifteen minutes.
Sufficient for forty cookies