Shortbread Cookies

Combine 2½ cupfuls of flour with ½ teaspoonful of salt in a medium mixing bowl.

Cream together ½ cupful of Crisco and ½ cupful of sugar in a separate large bowl until light and fluffy, approximately 2-3 minutes.

Beat in 1 egg and 1 teaspoonful of vanilla extract to the creamed mixture until well incorporated.

Gradually fold the flour and salt mixture into the wet ingredients until a cohesive dough forms; do not overmix.

Preheat oven to 350°F (175°C).

Roll out dough on a lightly floured surface to approximately ¼-inch thickness, then cut into desired shortbread shapes using a knife or cookie cutter.

Place cut cookies on an ungreased baking sheet, spacing them about 1 inch apart.

Bake for 12 minutes until the edges are light golden and the centers are set but not darkened.

Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.