Sugar Cookies
low sodium, no dairy

Cream shortening, water, and sugars in a large mixing bowl (I use our KitchenAid^® stand mixer, starting out at the lowest speed and working up to medium speed).

Add the vanilla extract and egg, and beat well (again starting at the lowest speed, this time working up to a medium-high speed [I guess by now you are technically whipping the mixture]).

Finally, add the baking soda and flour, mixing well (again starting at lowest speed and working up to a medium or medium-high speed … to a chiffon-like consistency).

Lightly oil your hands (put a few drops of vegetable/canola oil in one hand and rub your hands together to coat both hands [if you have two]) so the dough won't stick too bad. Lightly form balls (don't compact them too much) that are about 1½" (4cm) in diameter. Place each ball on a cookie sheet, spacing them about 4" (10cm) apart. Flatten each ball (with your fingers or some flat non-stick thing) to about ½" (1.2cm) thick and about 2" (5cm) in diameter. Optionally decorate each cookie.

Place on the middle rack in the oven and bake for 11 minutes (or less if they start to brown too much around the edges). Then remove from oven and leave them on the baking sheet for a minute before transferring the cookies to a wire rack to cool.

Cook a little longer if you want crunchier cookies, or a little less if you want chewier (more cake-like).

Makes 2½ dozen 3" to 4" (7.5 to 10cm) diameter cookies.