Instructions: Heat oven to 425 F. Mix thoroughly shortening, sugar, egg and vanilla.

Measure flour by dip-level-pour method. Mix dry ingredients and add to cramed mixture alternately with sour cream. Divide dough and roll out to 1/4-inch thickness on well-floured passtry cloth. Cut with 2-inch cutter; place on greased baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes, or until delicately golden.

Makes 4 to 5 dozen 2-inch cookies.

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