½ teaspoon salt
Cream shortening. Gradually add sugar. Continue creaming until mixture is light and fluffy. Add egg and vanilla. Mix well. Sift flour, soda and salt together and gradually add to mixture. Beat mixture after each addition. Shape into a roll about 1¾ inches in diameter. Wrap in waxed paper. Chill in refrigerator. Cut into ⅛ inch slices. Bake on cookie sheet in a moderately hot oven (375°F.) for 7 to 10 minutes. Yield: 6 dozen cookies.
Refrigerator Rolls
It is a particular advantage to have refrigerated dough for fresh rolls when entertaining or if the family is small and cannot use a full recipe at one time. Almost any yeast roll may be refrigerated three or four days satisfactorily. However, the recipe should contain plenty of yeast and sugar. When ready to use, the dough can be formed into rolls of any desired shape or into coffee cake. Refrigerating the dough at from 40°F. to 50°F. retards yeast activity. The surface of the dough must be greased and covered tightly to prevent drying or the formation of a hard crust.
REFRIGERATOR ROLLS
¾ cup milk
6 tablespoons sugar
1 tablespoon salt
5 tablespoons shortening