Description Edit

Sufficient for forty cookies.

Ingredients Edit

Directions Edit

  1. First beat Crisco, sugar, and salt to cream.
  2. Add gradually egg well beaten, flour, and flavoring.
  3. Knead lightly on floured baking board, then roll out one-fourth inch thick and cut into small rounds.
  4. Mark them with fork, lay on Criscoed tins and bake in moderate oven from ten to fifteen minutes.
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