| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Formed, Cookies |
500 |
Servings |
INGREDIENTS
| 10 |
|
Eggs |
| 12 1/2 |
c |
Water |
| 1 1/2 |
c |
Sugar |
| 3 |
tb |
Salt |
| 30 |
c |
Flour |
| 20 |
c |
Crisco |
| 1 |
c |
Milk |
| 1/3 |
c |
Flour |
| 1 |
c |
Crisco |
| 1 |
c |
Sugar |
| 1 |
tb |
Vanilla |
INSTRUCTIONS
FILLING X 8
Mix eggs, water, sugar and flour. Refrigerate for 1 hour. Add 6 cups of
crisco with hands and refrigerate for 1 hour. Add another 6 cups of crisco
and again refrigerate for 1 hour. Add the remaining crisco and refrigerate
overnight. Roll out dough in 1/2 flour and 1/2 powdered sugar, wrap around
ladylock sticks. Bake at 350° for 25 minutes. Cool completely and fill with
crisco icing. To make icing, cook milk and flour until thick, cool. Mix
together crisco, sugar and vanilla. Whip in milk mixture for 5 minutes. You
can do this x3 in a Kitchen Aid mixer.
NOTES : A 3# can of crisco equals 7 cups. A 5# bag of flour is 18 cups.
Recipe by: Laura
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "LauraG"
<gaggini@gate.usaor.net> on Nov 4, 1997
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