|
|
Instructions |
|
|
|
Beat crisco and sugar in large bowl with an electric mixer until
smooth and creamy. Beat in egg, milk, and vanilla extract until well
blended.
|
|
|
|
Combine flour, baking powder, and salt. Gradually add flour
mixture to creamed mixture at low speed until well blended. Wrap
dough in plastic wrap and refrigerate 1 hour for easier handling.
Preheat oven to 375°F.
|
|
|
|
Roll 1/3 of dough at a time on lightly floured surface to 1/8 inch
thickness. Cut dough with 2 to 3 inch floured cookie cutters. Place
on ungreased cookie sheets. Sprinkle with sugar if desired.
|
|
|
|
Bake 5-9 minutes or until edges begin to brown.
|
|
|
|
Originally Submitted
1/9/2011
|
