(These are our traditional Christmas and Valentine cookies. =)
Yield: about 3 dozen
2½ C. all-purpose flour
½ tsp. baking soda
½ tsp. salt
¾ C. shortening
1 C. sugar
2 eggs
2 T. milk
¼ tsp. almond extract
¼ tsp. lemon extract
Sift, then measure flour. Sift three times with baking soda and salt.
Cream the shortening until light and fluffy. Gradually add sugar, beating after each addition. Add unbeaten eggs, one at a time. Beat briskly.
Combine flavorings and milk. Add dry ingredients and liquid. Blend very well. Cover dough closely with waxed paper or plastic wrap and chill in refrigerator for one hour or longer.
Turn out on a lightly floured board and roll thin. Cut in desired shapes with floured cookie cutter. Place on ungreased baking sheet. Bake in moderate (375 F.) oven, 8-10 minutes.
Note: Before being baked, these may be garnished with sugar, nuts, candied cherries, or as desired.
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