Cream shortening and sugar, beating until light and fluffy. Add beaten eggs and vanilla; beat well. In a separate bowl, sift together flour, baking powder and salt. Add to sugar mixture, blending thoroughly. Form the dough by hand into two rolls about 8 inches long and two inches in diameter. Wrap in wax paper, store in refrigerator for up to one week. Use as needed. It’s easy to change the flavor of these cookies by: 1. Using almond extract instead of vanilla. OR: 2. Use packed, brown sugar instead of white sugar, and adding 1 tsp. cinnamon.
For baking, slice into 1/8 to 1/4-inch slices; place on greased baking sheet for 8-10 minutes.
Ice Box Cookies
Prep Time: 15 Minutes
Total Time: 25 Minutes
Ingredients
1 C. Crisco® All-Vegetable Shortening
1 1/4 C. granulated sugar
2 well beaten eggs
1 tsp. Spice Islands® Pure Vanilla Extract
3 C. cake flour
1/4 tsp. salt
2 tsp. Clabber Girl® Baking Powder
Directions
Preheat oven to 375° F.
Cream shortening and sugar, beating until light and fluffy. Add beaten eggs and vanilla; beat well. In a separate bowl, sift together flour, baking powder and salt. Add to sugar mixture, blending thoroughly. Form the dough by hand into two rolls about 8 inches long and two inches in diameter. Wrap in wax paper, store in refrigerator for up to one week. Use as needed. It’s easy to change the flavor of these cookies by: 1. Using almond extract instead of vanilla. OR: 2. Use packed, brown sugar instead of white sugar, and adding 1 tsp. cinnamon.
For baking, slice into 1/8 to 1/4-inch slices; place on greased baking sheet for 8-10 minutes.
