INGREDIENTS

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