Directions

1. 1. Cream shortening, add sugar gradually and cream well.
2. 2. Add milk and vanilla to beaten eggs. Sift all dry ingredients together and add alternately with liquid ingredients to creamed mixture. Chill.
3. 3. Roll out small portions of dough at a time to 1/4 inch thickness on a floured pastry cloth.
4. 4. Keep remaining dough in the refrigerator and save all scraps after cutting for the final rolling so that the dough does not become overworked.
5. 5. Bake in a moderate oven (375°F.) 15 minutes.
6. 6. Sprinkle tops of the unbaked cutouts with caraway seed and sugar.