Preheat oven to 350℉.

Using an electric mixer, beat vegetable shortening, granulated sugar and brown sugar for 2-3 minutes until creamy/well-combined. Add vanilla and egg; beat until incorporated.

Stir in flour, baking soda and salt until combined. Cookie dough will be compact, yet slightly "crumbly".

Pour additional granulated sugar (start with ¼ cup) onto a flat plate, and get a flat-bottomed glass . Set them aside while you shape the cookie dough balls.

Begin forming dough into balls. Pinch off a small piece of dough; roll it between your hands until it is a round ball, 1" wide. Continue until you have 36 dough balls of equal size. Dough is very forgiving, so if you need to make the balls smaller in order to get 36 cookies, pinch some dough off a ball, then re-roll, as needed!

Place dough balls 2" apart on ungreased cookie sheets. For sugar topping, lightly moisten bottom of the glass with water, then dip it into the sugar on the plate. Lightly press sugar onto each cookie, pressing glass down slightly so sugar attaches to the cookie and the dough ball flattens slightly. NOTE: You will need to re-moisten and re-sugar the glass bottom several times until all the cookies are topped with sugar. 

Bake at 350°F for 7-9 minutes. Oven temps can vary, so check them beginning at the 7 minute mark. When done, the cookies should be slightly brown around the bottom edges and light golden brown on top.

Let cookies cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely, then serve and enjoy!