Sugar Cookies

Arizona Republic July 31 2001 issue
















1 Cup Sugar
1 Cup Powdered Sugar
2 Cups Shortening
3/4 Teaspoon Vanilla
1 Egg, beaten
4 1/3 Cup Cake Flour
3/4 Teaspoon Baking Soda
3/4 Teaspoon Baking Powder
1/4 Teaspoon Salt

In a medium bowl, cream together the sugars and shortening using an electric mixer. Slowly add vanilla and egg while mixing.

In another bowl combine flour, baking soda, baking powder and salt. Gradually add the flour mixture to the other mixing bowl until it is just combine. Do not over mix.

Scoop dough into the desired size and roll in sugar. Place directly onto cookie sheet and flatten slightly with palm of hand.

Bake at 375 for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, edges do not brown.

Crepes

Yields: 12-16 crepes depending on size.
2 Cups Flour
3/4 Cup Sugar
1/2 Teaspoons Salt
2 Eggs
1/4 Cup Oil
3 Cups Milk
1 Teaspoons Vanilla

Mix Flour, Sugar and Salt together. In another bowl mix eggs, oil, milk and vanilla together. Mix dry and wet ingredients together until almost combine, its ok to have some lumps.

Heat skillet over medium heat with some cooking spray. Pour the desired size of crepe in the skillet and let sit until bubbles are seen then flip. Cook until a light golden brown.