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.