Instructions: Cream shortening and sugar until light and fluffy. Beat in eggs, 1 at a time, then beat in milk. Sift baking powder and flour together. Reduce speed and, with mixer running, add flour to creamed mixture, 1 cup at a time. Continue beating until mixture pulls cleanly away from sides of work bowl, 30 to 45 seconds. If necessary, add a little more flour. Chill 1 hour.

Remove from refrigerator at least 30 minutes before rolling out. Roll out dough 1/4 to 1/2 inch thick on lightly floured board. Cut in shapes and transfer to ungreased baking sheet. Decorate with sugar and bake at 350 degrees until light brown, about 10 minutes.

Alternatively, cut in shapes, bake at 350 degrees until light brown, and then decorate with icing.

This recipe yields 6 dozen cookies.

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