BLUE RIBBON FROSTED SUGAR COOKIES 2 c. granulated sugar 1/2 c. white Crisco 1/2 c. real butter 3 lg. eggs 2 tsp. pure vanilla 1 c. sour cream 1 tsp. soda 1 tsp. baking powder 4 1/2 - 5 c. flour for drop, 6 c. flour for rolled out (flour amount depends on size of eggs)
Blend first 3 ingredients. Add next 3 and mix. Mix remaining dry ingredients with whip and add to mixture. Bake at 375 degrees until lightly browned. BLUE RIBBON FROSTING: Mix 1 pound sifted powdered sugar with 1/2 cup butter and 1/2 cup white Crisco and 2 teaspoons pure vanilla. Gradually add 1/4 cup scant hot water. Frost cookies when cooled. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
