2/3 c BUTTER CRISCO
3/4 c SUGAR
1 tb MILK
1 ts MILK
1 ts VANILLA
1 ea EGG
2 c FLOUR
1 1/2 ts BAKING POWDER
1/4 ts 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 1/8″ 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.
Yields
15 Servings