Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 1 cup | BUTTER CRISCO |
| 1½ cup | SUGAR |
| 2 tablespoons | MILK |
| 2 eaches | EGG |
| 1 cup | CRISCO |
| 2 pounds | POWDERED SUGAR |
| 1 teaspoon | VANILLA |
| 2½ cup | FLOUR |
| ½ teaspoon | SALT |
| ½ teaspoon | BAKING POWDER |
| ⅔ cup | MILK |
| 2 tablespoons | VANILLA |
COOKIES
ICING
HEAT OVEN TO 3750F. GREASE BAKING SHEETS WITH BUTTER CRISCO. CREAM ½ CUP CRISCO, SUGAR, AND MILK IN ELECTRIC MIXER UNTIL WELL BLENDED. BEAT IN EGG AND VANILLA. COMBINE FLOUR, SALT AND BAKING POWDER. MIX INTO CREAMED MIXTURE. DROP BY LEVEL TABLESPOONFUL 2" APART ONTO BAKING SHEET.
ICING: COMBINE SUGAR, MILK, CRISCO AND VANILLA UNTIL WELL MIXED AND SMOOTH.