This recipe was submitted by Susan Yoder.

Use Mother Linda's Piecrust (chilled). Roll out a 4" x 8" x 1/4" rectangle of pie dough. (the wider the rectangle, the larger the finished cookie diameter.) Return the rest of the dough to the refrigerator. Shake cinnamon sugar mix, (pinch of cardamom - opt) on the piecrust rectangle. Sprinkle or spritz with ice water. Roll up rectangle from one of the long sides. Seal edge with a drop of water. Slice roll into 1/2" slices with a sharp knife. If dough becomes too warm / sticky to work with, refrigerate for 5-7 minutes. Place piecrust pinwheels on an ungreased cookie sheet. Extravagance alert - I use parchment paper so I can let the cookies cool on the paper and pop another batch into the oven when the cookie sheet is cool. Bake at 375 F for 10-12 minutes or until just set. Allow to cool before popping cookies into eager and waiting mouth.

This recipe is from Deb Smith.....thanks so much for sharing a family recipe.

3/4 cup lard
3/4 cup brown sugar (packed)
1 lg. egg
1 tsp vanilla or almond flavoring
1 tsp baking powder
2 cups flour

Beat the lard, sugar and egg together until creamy and well blended.

Stir in the vanilla, and add the baking powder and flour until a dough is formed. (At this point, you could stir in some nuts and chocolate chips to make this into toll house dough) Form dough into balls about 1 inch in diameter, and place on a cookie sheet. (Leave plenty of room between the cookies, as they will spread considerably when baking).

Flatten the balls slightly with your fingers to make a round cookie. (For sugar cookies, sprinkle the top with a bit of sugar.) Bake in a preheated 350 oven until the edges are nicely brown. Remove and let cool. Makes about 18 cookies.

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*** HOWEVER, I would never mess around with a small recipe like this, though. I'd probably
double or even triple the recipe right from the get-go. I have no trouble getting rid of cookies around here.