Using a tablespoon, scoop up the cookie dough and drop it into mounds (approximately 2" in diameter) about 1/4" apart from each other, on an un-greased cookie sheet. (Please note: because you are baking with shortening instead of butter or margarine, the cookies will hold their shape and not spread out.) Place the cookie sheet in the middle rack of the oven and bake for ten minutes, or until golden brown.
The entire recipe yields approximately 40–48 cookies. Half of the recipe should yield 20–24 cookies.
