Instructions: Mix sugar, shortening, eggs, and vanilla thoroughly. Blend remaining ingredients into shortening
mixture. Refrigerate dough 4 to 5 hours or overnight. Heat oven to 375. Roll
dough into 1 inch
balls and place on an ungreased cookie sheet. Flatten with greased bottom of
glass dipped in
sugar. Bake 10 minutes.

Makes about 4-1/2 dozen cookies. (55 cookies; 28 per lb.)

NOTE: If using self rising flour, omit soda and salt.

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