BUTTER CRISCO INGREDIENTS RECIPES

Steps:

• "Heat oven to 375. Cream butter flavor crisco, brown sugar, milk, and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt, and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. Bake at 375 8 to 10 minutes for chewy cookies (they will look light and moist) or 11 to 13 minutes for crisp cookies DO NOT OVERBAKE. Cool on baking sheet for 2 minutes. Remove to cool rack. 3 dozen 3-inch cookies. Note: if nuts are omitted, use 1-1/2 cups semi-sweet chocolate chips. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip"

Steps:

• Cut the butter into the flour. Chop the butter into about eight pieces using a knife and blend them into the flour by pulsing with a food processor or using a pastry blender. Keep working until the butter is the size of small peas.
• Add the remaining ingredients to form a dough. Add the salt, sugar, shortening, and water and stir by hand or with the food processor. Mix until a dough forms. It will look slightly dry and crumbly, but should come together as a ball. If it is does not, add more water one teaspoon at a time.
• Allow dough to rest. Turn dough out onto a cutting board and divide in two. Shape the pieces into rough discs and wrap them tightly in plastic wrap. Place them in the fridge to chill for at least one hour, or up to overnight.
• Roll out and prepare for filling. Place discs to warm at room temperature for 15-30 minutes before rolling out. Unwrap the first one and place on a generously floured counter. Using a floured rolling pin, roll out to desired thickness. Carefully transfer to the pie plate and trim and crimp the edges.