Ingredients
4 cups cake flour (not self-rising)
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1 cup chilled vegetable shortening, cut into pieces
1 1/4 cups sugar plus additional for sprinkling the cookies
1 teaspoon baking soda
2 large eggs, beaten lightly
1/3 cup milk
1 1/4 teaspoons vanilla
Preparation
Into a large bowl sift together the four, baking powder, and salt and blend in the shortening until the mixture resembles meal. In another bowl stir together 1 1/4 cups sugar and the baking soda, add the eggs, milk, and vanilla and stir well. Add the egg mixture to the flour mixture and stir until it forms a dough. Chill the dough, covered, for at least 2 hours or overnight. Roll out the dough gently 1/4 inch thick on a lightly floured surface and cut out cookies with a 2 1/2 inch round cookie cutter. Transfer the cookies to ungreased baking sheets and sprinkle with sugar. Bake in the middle of a preheated oven for 10 to 12 minutes, or until they are set but still pale, transfer to a rack, and let them cool. They will improve in flavor if stored in a cookie jar for at least 3 days.
