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Dissolve hartshorn in milk and set aside.
Beat eggs till thick and lemon-colored (10-20 minutes).
Slowly beat in the powdered sugar, then the softened butter.
Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired.
Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough.
Turn onto floured surface and knead in enough flour to make a good print without sticking.
Refrigerate the dough for 8 hours before printing the cookies.
On a floured surface, roll dough into a flat pancake approximately ½ inch thick.
Flour your cookie mold for each pressing.
Press the mold firmly and straight down into the dough, then lift, cut and place the formed cookie onto a flat surface to dry.
Let the cookies dry at least 12 hours, preferably 24 hours before baking.
Bake on greased or baker’s parchment-lined cookie sheets at 255° to 325° till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie.
Store in airtight containers or in zipper bags in the freezer.