Hazel's Easy Sugar Cookies

Aunt Marie Herbst gave Gigi this recipe from the cook at Tipler. It makes about 100 cookies, and requires half an hour to an hour of baking.

Preheat oven to 375°F. 

Cream together 1 cup shortening (use half butter if possible), 2 tsp. vanilla, and 1-1/4 cups sugar.

Add 2 eggs and beat 2 minutes with mixer. Add 1/8 tsp. lemon extract or 1 tsp. real lemon juice. 

In a separate bowl sift together 3 cups of flour, 2 tsp. cream of tartar, 1 tsp. baking soda, and 1/4 tsp. salt.

Blend mixtures together - during the last half you'll need to do this with a spoon. Chill dough a couple of hours.

Form scant one-inch balls, dip only half the batch into tiny colored sugar balls (cinnamon & sugar is also a good topping). (The other half of batch should be decorated with something else you have around.)

Set upright on a greased cookie sheet, three inches apart. Flatten out to 1/4" thickness, using bottom of a water glass dipped in white sugar to prevent sticking.

Bake 8-10 minutes until lightly browned. Remove after 1 minute cooling with a spatula, using a sharp, quick motion to avoid breakage. Store in a tightly-covered jar or tin box.