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Shortbread Cookies

2 1/2 cupfuls flour 1/2 cupful Crisco 1/2 cupful sugar 1/2 teaspoonful salt 1 egg 1 teaspoonful vanilla extract Beat Crisco, sugar, and salt to cream. Add gradually egg well beaten, flour, and flavoring. Knead lightly on floured baking board, then roll out one-fourth inch thick and cut into small rounds. Mark them with fork, lay on Criscoed tins and bake in moderate oven from ten to fifteen minutes. Sufficient for forty cookies.