Ingredients

To make 15 dozen
3 lbs. Shortening (exact)
1-1/2 lbs. sugar (exact)
6 to 8 lbs. flour
1 rounded Tbsp. Ammonium Carbonate (for Cooking!!!)
9 oz. water

To make 5 dozen
2-1/2 cups shortening (can use 16 oz. can of Crisco plus 1/4 cup)
1 cup sugar
4 to 5 cups of flour
1 rounded tsp. Ammonium Carbonate (substitute Baking Powder if desired)
1/2 cup of water

Directions

Preheat oven to 350 ºF.

Mix water and sugar until thoroughly wet. Mix in the Ammonium Carbonate thoroughly.

In a bowl, start with shortening. Add the sugar/water mixture and mix well.

Add flour a little at a time and knead well. Add enough flour to make the dough soft and very pliable.

For cinnamon-sugar cookies:
Mix about 1-1/4 cups of sugar with 1/2 tsp. of cinnamon for each five-dozen cookies.
Roll out the dough on a floured surface with a floured rolling pin to a thickness of about 1/4” or less. Use a cookie cutter to cut various shapes. Place on cookie sheet no less the 1/2” apart. Bake for about 13 minutes. After removing from oven, toss warm cookies in sugar (or cinnamon sugar mixture). Allow cookies to cool on wire rack for about 20 minutes.

For squished cookies:
Roll enough dough to form a ball that is about 1 to 1-1/2” round. Place on cookie sheet at least 1 inch apart from each cookie. Use a 1 to 1-1/2” dowel to create an indentation in the center of the cookie. Next use a brush to lightly swab the surface of each cookie with the egg yolk. In the center of each cookie place a small amount of sugar, colored sugar, jam or other sweet treat. Bake for about 14 to 16 minutes. Allow the cookies to cool on wire rack for about 20 minutes.