Combine the flour and salt.
In a large bowl, cream the vegetable shortening and sugar. Beat
in the egg and egg yolks. Beat in the vanilla extract. Gradually blend
in the dry ingredients. Cover tightly and chill 24 hours.
Preheat oven to 350 degrees.
With dough at room temperature, pinch off pieces of dough and
roll into pencil-thin ropes about 6 inches long. Form the ropes into
pretzel shapes onto ungreased baking sheets, placed 1 inch apart.
Brush with the beaten egg white and sprinkle with granulated sugar or
colored sugar crystals or powdered sugar.
(You can also
roll cookie dough into round balls and press with fork before baking.)
Bake 12 to 14 minutes, until lightly brown around edges. Allow
to cool on wire rack.
Cookies can also be decorated with drizzled white or dark chocolate.
3-4 dozen cookies