CRISP WHITE SUGAR COOKIES
4 cups all-purpose flour
1 teaspoon Arm & Hammer or Cow Brand Baking Soda
½ teaspoon salt
1½ cups sugar
1½ cups butter, or other shortening
½ cup sour milk or buttermilk
2 eggs
1 teaspoon vanilla
1. Sift, then measure the flour. Sift again with the baking soda, salt and sugar.
2. Cut the shortening into the dry ingredients until it is as fine as corn meal.
3. Combine milk, slightly beaten eggs and vanilla.
4. Add the dry ingredients to the liquid ingredients, beating until smooth.
5. Cover dough closely with wax paper and chill in refrigerator overnight or several hours.
6. Then turn dough on a lightly floured board and roll thin. Cut with a floured cooky cutter. Garnish. Keep dough cold as it becomes sticky and hard to handle when warm.
7. Bake on ungreased baking sheet in a hot oven.
8. Remove to cooling rack. They will crisp as they cool.
Amount: 4 dozen large cookies Temperature: 425° F. Time: 8-10 minutes
[See page 20]