Lionhouse Sugar Cookies

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 refridgerate 2 to 3 hours (or overnight) until easy to handle.

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

Place cookies one-half inch apart on cookie sheets. Bake 400F for about 8 minues. Remove cookies to racks to cool.

Makes about 6 dozen cookies.