RECIPE SUBMITTED BY Leslie Kendall Pease
Preheat oven to 375*.
2/3 Cup Crisco shortening.
2/3 Cup Crisco shortening.
3/4 Cup granulated sugar.
1 tsp vanilla.
1 egg.
4 tsp of milk.
1 3/4 Cups SELF-RISING flour.
Cream Crisco, sugar, and vanilla. Add egg and milk. Beat until light and fluffy. Blend flour in. (Do not over beat, it makes them tough.) Drop by spoonfuls or use cookie scoop to drop onto ungreased cookie sheet. Sprinkle tops with sugar. Bake for 8-10 min or until mostly done. (I like my cookies to stay soft so I don’t let them get too done.)
Cream Crisco, sugar, and vanilla. Add egg and milk. Beat until light and fluffy. Blend flour in. (Do not over beat, it makes them tough.) Drop by spoonfuls or use cookie scoop to drop onto ungreased cookie sheet. Sprinkle tops with sugar. Bake for 8-10 min or until mostly done. (I like my cookies to stay soft so I don’t let them get too done.)
If you want to roll the cookies out, increase self-rising flour to 2 cups.
And refrigerate before rolling.
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