CRISCO COOKIES RECIPES

Steps:

• For the dough: Cut oleo into flour and sugar mixture. Add egg yolks and sour cream.
• Mix well.
• Shape into a long roll. Wrap in waxed paper and store in refrigerator overnight.
• Take a small portion of the dough at a time and roll out on a floured board, about 1/8 inch in thickness.
• Cut into strips of an inch wide and about 4 inches long.
• Wrap around a wooden clothespin.
• Bake on greased cookie sheet at 400 degrees for approx. 8 - 10 minutes or until lightly browned and not doughy. Keep your eye on the time, each oven is different.
• For the filling: In a large mixer, add oleo, Crisco, sugar, and vanilla. Cream for 10 minutes. To that mixture add warm milk and marshmallow creme and whip until sugar dissolves. Chill filling in refrigerator at least 2 hours, it makes for easier filling.
• With a pastry bag fitted with the appropriate attachment, fill the cookie shell with the filling and store in the refrigerator until ready to serve.

Steps:

• Step One
• Beating Ingredients: In a large bowl, beat together the shortening, vanilla and salt on high speed until they become fluffy.
• Step Two
• Adding the Powdered Sugar and Milk: Add the powdered sugar to the mix. Beat the mix on low speed and gradually add the milk until the mix is smoothly blended.
• Step Three
• Beat the Mixture: On high speed, beat the mixture for approximately two minutes, until the frosting is smooth and creamy. It is important to make sure you beat the frosting for long enough, in order to make sure it was reached a smooth and creamy consistency.