Ingredients
- 3 1/4 cups Flour
- 1 1/2 cups Sugar
- 2/3 cup Crisco (original - not butter flavored)
- 2 Eggs
- 2 1/2 teaspoons Baking Powder
- 2 Tablespoons Milk
- 1 teaspoon Vanilla
- 1/2 teaspoon Salt
Preparation
Step 1
Mix 8 ingredients together with mixer until well mixed (should be smooth texture – sometimes it is gritty with the sugar not mixed in well enough). Recipe says to roll into ball and wrap in wax paper to refrigerate 2-3 hours. I rarely do this and they turn out fine without refrigeration.
Roll out dough onto flour surface. The thicker you leave the dough, the softer the cookies will be (thinner gets very crunchy). I would guess about ¼ inch – no thinner. Cut out shapes with cutters and place onto greased cookie sheet (they spread slightly so do not let them touch). Mix in bowl 1 egg white and 1 Tablespoon water. Brush mixture onto each cookie (holds sugar on) and then sprinkle with sugar. I coat them very heavy with sugar and also find that the more coarse sugar makes cookies even yummier!
Bake for 8 – 8½ (8 min 20 secs perfect) minutes in 400 degree oven. They will still look kinda white but if they start to brown in oven they will be too hard.