Gramma Hinchcliff'S Classic Sugar Cookies!

• 5 1/2 cups of all purpose flour
• 1 cup of Vegetable Shortening
• 1 1/2 tsp. Vanilla Extract
• 1 3/4 cup of granulated sugar
• 1 3/4 sticks of not salted butter (eqivallant to 4/5 cups)
• 2 large eggs
• 2 tsp. Creme of Tartar
• 1 1/2 Tsp Salt
• 1/2 Tsp. NutMags

1. Mix salt and flour into small mixing bowl.
2. Mix butter and sugar into large mixing bowl until fluffy. Then mix in the salt and flour mixture into the large mixing bowl. Still mixing on low, (if using electronic mixer) mix in all of the remaining ingredients. Mix until batter is nice and fluffy.
3. Divide the dough into two, 6-inch disks and wrap them in plastic wrap. Then place into refridgerator for at least 1 hour, or until it is firm enough to roll into a ball
4. Preheat Oven to 350 degrees
5. Take 1 disk out and place it onto a well floured surface (leaving the other disk still chilling) and roll into a ball. Then roll with a well floured rolling pin until the dough is approx. 1/4 inch thick.
6. Place 1 dozen at a time onto a NON greased cookie sheet. Roll the remaining scraps and replace them into the refridgerator (do not roll more than once). Cook for 10-12 minutes, or until golden brown. After cookies are finished, you can then add any decorations desired.
7. repeat steps with remaing disk and scraps.
8. Hope you enjoy!

flour, vegetable shortening, vanilla, sugar, butter, eggs, creme of tartar, salt, nutmags

Taken from www.epicurious.com/recipes/member/views/gramma-hinchcliffs-classic-sugar-cookies-1230978 (may not work)