1/2 cup butter or other shortening
1 cup granulated sugar
2 eggs, well beaten
1 tsp. vanilla extract or
1 tsp. nutmeg or
1/2 tsp. lemon extract
1 tbsp. milk
2 1/4 cups sifted enriched flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
 
 
 

Recipe from Robertshaw Measured Heat Cook Book
 

Cream butter, add sugar and continue creaming until well blended.  Add beaten eggs, flavoring and milk.  Mix well.  Sift together flour, baking powder, soda and slat.  Add dry ingredients to egg mixture.  Mix well.  Either roll and wrap in waxed paper and store in refrigerator until ready to bake, as refrigerator cookies, or, chill dough until stiff enough to roll, then roll out and cut with cookie cutter.  Place on greased cookie sheet, bake in preheated oven 375 to 400 degrees, for 8 to 12 min.

Chocolate Cookies:
Add 2 oz. melted unsweetened chocolate to sugar cookie recipe above.  Add chocolate to creamed shortening and sugar mixture.

Pinwheel Cookies:
Divide dough into two equal parts.  Blend 1 oz. chocolate, melted, into one half.  Roll each part to 1/8" thickness on separate pieces of floured waxed paper.  Then place white dough on top of chocolate dough, remove wax paper.  Roll the two doughs together like a jelly roll.  Wrap in waxed paper.  Chill in refrigerator, then slice and bake in preheated oven 400 to 425 degrees for 8 to 12 min.