- 1 1/2 cups white sugar
- 2/3 cup shortening
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg white (optional)
- Combine sugar and shortening in a mixing bowl. Beat at low speed just until smooth. Mix in eggs, milk, and vanilla.
- In separate bowl, whisk flour, baking soda and salt. Pour into sugar mixture and blend until combined.
- Shape dough into a ball and wrap with waxed paper or plastic wrap. Refrigerate 2 to 3 hours until easy to handle.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets or line them with parchment paper.
- Roll out half of the dough at a time on a lightly floured surface. Keep the remaining dough refrigerated. For crisp cookies, roll paper-thin. For softer cookies, roll 1/8 to 1/4 inch thick.
- With floured cookie cutters, cut dough into various shapes. Re-roll dough trimmings into a ball, cover and refrigerate, and continue to cut shapes with chilled dough.
- Place cookies 1/2 inch apart on greased cookie sheets. To glaze, brush tops of cookies with heavy or whipping cream or with an egg white slightly beaten with 1 tablespoon of water.
- Sprinkle cookies with your choice of toppings; bake 8 minutes or until very light brown. Remove cookies and cool completely.