Yield: 15 servings
Measure | Ingredient |
---|---|
⅔ cup | BUTTER CRISCO |
¾ cup | SUGAR |
1 tablespoon | MILK |
1 teaspoon | MILK |
1 teaspoon | VANILLA |
1 each | EGG |
2 cups | FLOUR |
1½ teaspoon | BAKING POWDER |
¼ teaspoon | SALT |
CREAM CRISCO, SUGAR, MILK, AND VANILLA IN A LARGE BOWL AT MEDIUM SPEED UNTIL WELL BLENDED. BEAT IN EGG. COMBINE FLOUR, BAKING POWDER AND SALT IN A SMALL BOWL. ADD TO CREAMED MIXTURE SLOWLY. COVER AND LET STAND IN REFRIGERATOR OVER NIGHT. HEAT OVEN TO 3750F. ROLL HALF THE DOUGH AT A TIME TO ABOUT ⅛" THICK. CUT IN DESIRED SHAPES. PLACE 2" APART ON BAKING SHEET.
SPRINKLE WITH COLORED SUGAR IF DESIRED. BAKE FOR 7 TO 9 MINUTES AT 375 F.
ALLOW TO COOL FOR 1 MINUTE, REMOVE TO COOLING RACK. DECORATE WITH FROSTING WHEN COOL, IF DESIRED.