(This one came initially from Silver Jubilee Supermarket Cookbook by Edith Barber tough the family tradition has changed the preparation part slightly)
2 1/2 c. flour
1/2 t salt
1 c. shortening
2/3 c sugar
1 well-beaten egg
1 t. vanilla (or almond extract or add a couple of drops of banana to the vanilla)
Mix and sift flour and salt. Cream shortening in a large bowl. Add sugar slowly. Cream until fluffy. Stir in egg and vanilla. Add dry ingredients. Roll into balls and other shapes, spoon onto ungreased cookie sheet ad decorate with nutmeats, candies, or candied fruit, press lightly with a fork or other press, or pack into barrel-type cookie press and force onto cookie sheet (some recipes suggest chilling the cookie sheet but we don't bother). (We usually aim for well filled out cookies; for more skanty, sharper shapes, reduce temperature or cooking time). Bake in 375 or 400 degree oven 6-8 minutes until surface is dry and bottom is just starting to brown. Cool briefly before sliding cookies onto brown paper for cooling. Makes about 5 doz small cookies.
If looking for a barrel-type coolie press (also used for decorating with frosting and making fondant) look for one with a screw-down handle. Pump presses are hard on the hands and are more difficult to control. Also look for one with a frame at the base that allows you to set the press down while in use.
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