Lion House Sugar Cookies

1 1/2 Cups sugar

2/3 cup shortening or butter

2 eggs, beaten

2 tbsp milk

1 tsp vanilla

3 1/4 cups flour

2 1/2 tsp baking powder

1/2 tsp salt

Cream sugar and shortening (butter makes a better tasting cookie). Add eggs, milk, and vanilla. Sift dry ingredients together and beat into creamed mixture, combining thoroughly. With hands, shape dough into a ball; wrap and refrigerate 2-3 hours until easy to handle.

Grease cookie sheets lightly. On lightly floured board, roll one half or one third of the dough at one time, keeping the rest refrigerated. For crisp cookies, roll dough paper-thin. For softer cookies, roll 1/8-1/4 inch thick. Cut into shapes desired with a floured cookie cutter. Reroll trimmings and cut.

Place cookies 1/2 inch apart on cookie sheets. Sprinkle with decorative toppings (I waited to decorate them until after they were cooked :D). Bake at 400 degrees about 8 mins or until very light brown. Makes about 6 dozen.

Decorate and enjoy!!!