Aunt Bev’s Famous Sugar Cookies

Cream together:
1 cup shortening (this is the real crisco solid white shortening)
2 cups sugar

Add:
1 teaspoon vanilla
4 eggs (beaten optional)
1 cup of sour cream or 1 cup of evaporated milk (I use the milk)

Blend. Then add:
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon soda

Blend well. Then add gradually:
6 cups of flour

Chill: Either chill two hours in cold refrigerator, freezer for an hour or half hour depending on how cold your freezer is, or overnight in fridge works well also.

Roll out on flour. Bake 350 for 10 min.

Depending on size of cut outs – you can bake less at 8 minutes or a little longer for larger. Also adjust for variation on oven temperatures and altitude.

Alternative method: Stir together all dry ingredients in one bowl. Blend all liquid in bowl adding eggs after creaming the sugar and shortening. Then blend all ingredients together lightly until sufficiently mixed but not over mixed.

Alternative method 2: Blend liquids as above except milk; mix dry together; add dry and ingredients and milk alternately in about 1/3’s mixing each time.

(ps. Any method works-this is a no fail recipe.)