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Pappy's Soft Sugar Cookies

Rose Shannon's husband, George Miller, makes these cookies with the grandchildren, who call them "Pappy's Cookies" after him. He remembers making the sugar cookies at the side of his mother, Ida Miller. Helping prepare food can stimulate appetites in older picky eaters (age 4 and up).

2 eggs, beaten
3 cups sugar
1/2 teaspoon salt
1 1/2 cups shortening
1 1/2 cups milk
1/2 teaspoon vanilla
9 cups flour
9 teaspoons baking powder

Mix first 6 ingredients together thoroughly, and add flour and baking powder. Mix until dough forms. Remove small portions of dough, and roll to 1/4-inch thickness. Use water glass to cut out cookies, or use cutter shapes. Place cookies on ungreased baking tray. Sprinkle cookies with sugar. Bake at 350 degrees until slightly brown at edge, approximately 8 minutes. Watch that cookies do not become hard from overbaking.

Notes: For single cookies, you can add a maraschino cherry on each cookie for a nice touch. For filled cookies, put your favorite filling, such as raisins or cooked dried apricots, between two cookies before baking. To cook filling, add water to fruit and heat slowly until water forms a thick syrup. Use a heaping teaspoon of filling per cookie.

Moisten edges of bottom cookie before placing top cookie in place to create a tight seal. This recipe may be cut in half. Dough also may be frozen and thawed before rolling out.

Rose Mary Shannon

Sunday, May 02, 1999



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