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To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


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----------------------------------COOKIES----------------------------------
1 c Solid shortening
-(NOT butter)
2/3 c Granulated sugar
2 Eggs
1 t Salt
1 t Vanilla
1 t Almond flavoring
2 3/4 c Flour
----------------------------------FROSTING----------------------------------
1 1/2 c Powdered sugar
2 T Cream or milk
1 1/2 t Vanilla (not Mexican,
-unless you like
-tan frosting)
Food coloring


Cream together the shortening and sugar. Beat in the eggs, salt and flavorings. Stir in the flour until blended. Chill in the refrigerator for an hour or two.
Preheat oven to 375 degrees F. Roll out on a floured surface to a thickness of about 1/8 to 1/4 inch. Cut with the cookie cutters of your choice (this was always a cause for argument in our family). Bake on ungreased cookie sheets until tan around the edges, about 8-10 minutes. Allow to cool.
Make the frosting by beating together the sugar, milk and vanilla until smooth. Divide and color each portion. Frost the cookies.
NOTES:
* Frosted cookie-cutter cookies -- My mom got this recipe many years ago in a cookbook that came in installments, so it didn't have a name on the binder and I don't know what it was called. She had us (the kids) make these cookies every year. 2-4 dozen.
* These cookies are about the only ones I know that taste better cooked and cold than as raw dough.
* Cinnamon red hots make good eyes for animals or Santas.













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