At a glance
1 Pound (2 Sticks) Crisco
1 1/2 Cups Sugar
1 Tablespoon Vanilla, Lemon, or Almond Extract
4 Short Cups All-Purpose Flour
1 Tablespoon Baking Powder
1/2 teaspoon Salt
Hershey’s Kisses (optional)
Cookie Sheets for Baking
Rack for Cooling
Preheat Oven to 350 degrees Fahrenheit
Cream the Crisco and sugar together with a mixer on medium for about 3 minutes, or until fluffy and light. Add 1 egg at a time, ensuring that each egg is thoroughly blended before adding the next. Then add the extract flavor of choice.
In a separate bowl, sift the flour (measuring the flour just short of a full cup for each cup <4>) with the baking powder and salt.
Gradually fold the flour into the Crisco and sugar mixture until all the flour has been added.
Press the dough through a cookie press onto ungreased cookie sheets. If you have a wreath shape, you can place a Hershey’s Kiss in the center. Place the cookie sheet in the oven and rotate the sheet after 5 minutes and continue to bake for an additional 5 minutes. Remove from the oven when the cookies are lightly brown and place on a rack to cool.
Once the cookies have cooled slightly, sprinkle with powdered sugar and place on a platter.