½ teaspoon baking soda dissolved in ½ teaspoon hot water
3 cups (all-purpose) flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
Note: Use Crisco sticks for the shortening, but I wonder if Mrs. Mardorf used lard as many cooks did back then. Also, if you want a crispier cookie, use ½ cup softened unsalted butter and ½ cup solid Crisco instead of all Crisco.
Instructions
Mix in order given. Roll into small balls and press down with a glass dipped in sugar or press with a sugared fork. Bake for 10 minutes at 350 degrees or until cookies are golden around the edges.
This is how the instructions are written in the book. I lined cookie sheets with parchment paper and used a Kitchen Aid mixer!
Recipe by The Culinary Cellar at https://theculinarycellar.com/sugar-cookies-from-iowa-1949/