1 cupful sugar
6 tablespoonfuls Crisco
2 eggs
1/4 teaspoonful salt
1 teaspoonful rose extract
2 cupfuls flour
Cream Crisco, adding sugar gradually, then stir in eggs well beaten;
add salt, extract, and flour. The dough should be soft. Now chill
dough, then roll very thin, using sugar instead of flour, to dust
rolling-pin and board. Cut out with small fancy cutter. Place on tins
greased with Crisco and bake in moderate oven eight or ten minutes or
until slightly browned.
Sufficient for fifty small cakes.