2½ cups enriched all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup shortening
¾ cup sugar
1 teaspoon almond or lemon flavoring
gumdrops, candied fruit, red sugar or multicolored decorating candy
Sift flour, measure; add baking powder and salt, sift again. Cream shortening, add sugar gradually and cream until light. Add egg and flavoring. Add flour mixture, about a third at a time; blend well. Fill cookie press with mixture and form cookies on ungreased cookie sheet about 1 inch apart. To make Christmas wreaths or candy canes, use the star plate with the press held in a slanting position instead of upright. Use the flower-forming plate for fancy round shapes and the Christmas-tree plate for the small tree shapes. Decorate cookies with small bits of gumdrop, red sugar, candied fruit or multicolored decorating candy. Bake in hot oven, 400°, for 6 to 8 minutes. Makes about 6 dozen.
NOTE: This dough may be used for refrigerator cookies. Shape dough into a roll, chill; cut in ¾ inch slices and bake as directed.