In a large bowl, sift together flour, Rumford Baking Powder and salt; In a medium bowl cream together shortening and sugar until light. Add eggs and vanilla; mix well. Add sifted dry ingredients; mix well. Chill; Roll out on floured surface. Cut with 2-inch cookie cutter; sprinkle with granulated sugar. Bake on greased cookie sheets in moderate oven - about 375 degrees F., for about 10 minutes.
Variations: Filled Cookies - Place on half of cut cookies any desired filling - chopped nuts and raisins, chopped dates, marmalade, jelly, or coconut. Moisten edges slightly; top with second cookie. Press down firmly with fork or fingers around edges; bake as directed. Chocolate cookies - Add 2 squares (ounces) unsweetened chocolate, melted, to sugar cookie dough; bake as directed. Chocolate mint Cookies - Put two thinly rolled chocolate cookies baked together with confectioners sugar frosting flavored with peppermint extract.
From The Rumford Complete Cookbook - 1950 edition