1 C. white sugar
1 C. powdered sugar
2 sticks (1 C.) margarine
1 C. Crisco oil
1 tsp. soda
1 tsp. cream of tartar
1 tsp. salt
2 tsp. vanilla or almond extract
4 1/2 C. flour
SUGAR COOKIE FROSTING:
2/3 C. regular or butter flavored Crisco
1/4 tsp. salt
1/2 tsp. almond or vanilla extract
1/3 C. hot water
1 – 1 lb. pkg. C & H powdered sugar, sifted
Butter flavoring to taste if using regular Crisco
Cream sugars and margarine. Add oil and eggs; mix well. Mix in remaining ingredients. If making cut-out cookies, chill dough for about an hour. Dough may also be formed into a roll of desired circumference, chilled, sliced and baked. Another method would be to roll dough into balls, roll in sugar and press with bottom of glass or something that will make a design in the cookie before baking. Bake at 350º for 8 to 10 minutes, or until lightly brown. Dough will store in the refrigerator for a couple of days.
Yield: Approximately 6 dozen.
SUGAR COOKIE FROSTING: Combine shortening, salt and almond or vanilla extract (and butter flavoring if using) in a large mixing bowl; beat at medium speed of electric mixer until blended. Alternately add small amounts of water and powdered sugar, beating constantly at low speed, until blended. Beat 8 minutes at medium speed of electric mixer. Icing may be stored at room temperature for 2 weeks. Prepare icing twice if more is needed. Does not double well. Makes 2 1/3 cups.