| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookie | 36 | Servings | |
INGREDIENTS
| 1/2 | c | Shortening |
| 1 | c | Sugar |
| 1 | Egg | |
| 2 | t | Vanilla extract |
| 2 | c | All-purpose flour |
| 1 | T | Baking powder |
| 1/4 | c | Milk |
| Sugar |
INSTRUCTIONS
Cream shortening; gradually add 1 cup sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; beat well. Combine flour and baking powder; add to creamed mixture alternately with milk, mixing well. Cover and chill 2 hours. Work half of dough at a time, and store remainder in refrigerator. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter; place on greased cookie sheets. Bake at 375 degrees for 6-8 minutes or until edges begin to brown. Sprinkle with sugar. Cool. Yields 3 dozen. Mary Lou Adkins, Sulphur, LA. SOUTHERN LIVING, JUL 90 From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
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Calories: 76
Calories From Fat: 28
Total Fat: 3.1g
Cholesterol: 6.9mg
Sodium: 43.6mg
Potassium: 12.3mg
Carbohydrates: 11.1g
Fiber: <1g
Sugar: 5.7g
Protein: <1g