Medallion Sugar Cookies
|Cake flour||3 2⁄3 Cup (58.67 tbs), sifted (Swans Down)|
|Baking powder||2 1⁄2 Teaspoon (Calumet)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , unbeaten|
Sift flour, baking powder, and salt to gether.
Cream shortening; add sugar gradually, creaming well.
Add eggs, one at a time, beating thoroughly after each.
Add flour, alternately with milk, mixing well after each addition.
Chill 3 to 4 hours, or overnight.
Roll out very thin (less than 1/8 inch thick) on lightly floured surface.
Cut with floured 3-inch scalloped cutter and sprinkle with white or colored sugar.
Bake on ungreased sheets in hot oven (400Â°F.) for 9 minutes, or until done.