INGREDIENTS

INSTRUCTIONS

In a large bowl, beat the shortening and margarine with an electric mixer
at medium to high spped for about 30 seconds, or until softened.
Add about half of the flour and all of the remaining ingredients and beat
until thoroughly combined, scraping the sides of the bowl occasionally.
Beat or stir in the remaining flour. Divide the dough in half. Cover and
chill for 1 to 2 hours or until easy to handle.
Roll each portion of the dough to 1/8 inch thickness on a lightly floured
surface.  Cut into the desired shapes. Place 1 inch apart on an ungreased
cookie sheet. If desired, sprinkle with candies or colord sugar before
baking.
Bake in a 375 F oven for 7 to 9 minutes or until the edges are firm and the
bottoms are very lightly browned. Remove the cookies and cool on a rack.
Makes 3 to 4 dozen cookies.
CHOCOLATE SUGAR COOKIES:  Stir 1 tablespoon of unsweetened cocoa powder
into one half of the recipe. Bake as directed.
NOTE: Sugar cookies also make attractive and economical ornaments. Make the
dough according to the recipe then flatten the cut out cookies slightly
with the bottom of a small glass dipped in sugar. Use a drinking straw to
make a sharp, small hole near the top. If the hole begins to close during
baking, use the straw to re-form the hole.
[The Baltimore Sun; Dec 11, 1991]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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