3 1/4 cups white flour 2 tbsp. milk 2eggs 2 1/2 tsp. double acting baking powder 1 1/2 cups shortening 1 tsp. vanilla extract

Put all six ingredients in a large bowl and mix with a mixer at med. speed. Mix until mixed good. Then shape dough into a ball, wrap in waxed paper and refrigerate for 2 to 3 hrs. until it's easy to handle. Preheat oven to 400 degrees F. Grease a cookie sheet. On lightly floured surface roll half the dough at a time, keeping rest refrigerated. For crisp cookies roll very thin. For softer cookies, roll 1/8" to 1/4" thick. With flouted cookie cutters, cut dough into many different shapes. Reroll dough trimmings and continue to cut shapes. Place cookies 1/2" apart on greased cookie sheet. To glaze, brush tops of cookies with whipping cream or with a beaten egg white and water mixture. Sprinkle cookies with your choice of topping, then bake the cookies for 8 min. or until light brown. With pancake turner, remove cookies to racks, then cool them completely.

Olga Moxie