Egg-Free Sugar Cookies

1 cup sugar

1 cup solid Crisco

1 teaspoon salt

1 teaspoon baking soda

1 cup sweet or sour milk

4 cups flour

1 teaspoon baking powder

1 teaspoon vanilla



Preheat oven to 425 degrees.

In a large mixing bowl, cream the sugar and shortening until well mixed.

In a small bowl, stir the salt and baking SODA into the milk.  Stir until dissolved.

In a medium-sized bowl, sift 2 CUPS of the flour with the baking POWDER together.  Pour into larger bowl and mix well with the creamed sugar and Crisco.  Add vanilla.  Slowly stir in the other 2 cups of flour until the dough is stiff.

Turn the dough out on a well-floured surface.  Knead the dough until it is no longer sticky.

Shape the dough into 1 cup balls of dough.  

Roll each ball of dough out until it is approximately 3/8" thick.  Use a glass or cookie cutters to make the desired shapes of cookies.  Repeat the same process with all of the balls of dough.

Spray a cookie sheet with PAM.  Place each cookie onto it.  Bake for 6 to 8 minutes.  They will be done as soon as the edges begin to turn brown.

Immediately remove cookies from the cookie sheet and cool.

VLE-B