Shortbread Cookies
2-1/2 cupfuls flour
1/2 cupful Crisco
1/2 cupful sugar
1/2 teaspoonful salt
1 egg
1 teaspoonful vanilla extract
Beat Crisco, sugar, and salt to cream. Add gradually egg well beaten, flour, and flavoring. Knead lightly on floured baking board, then roll out one-fourth inch thick and cut into small rounds. Mark them with fork, lay on Criscoed tins and bake in moderate oven from ten to fifteen minutes.
Sufficient for forty cookies