Ice Cream Cone Cookies

I didn’t feel like drawing this week, so baked cookies instead.
 
These always go over well at work and family dinners. Here’s how you make them:
Sugar Cookies
3/4 C. Soft Shortening (1 & 1/2 sticks oleo)
( I use butter flavored Crisco)
1 C. Sugar
1/2 tsp. vanilla
2 Eggs
Mix wet ingredients together well and then add:
2 & 1/2 C. Flour
1 tsp. Baking Powder
1 tsp. salt
Sift these ingredients together and add to above mixture.
Cover and chill for 1 hr. before rolling and cutting.
When ready to roll, use a well floured surface; I usually split the dough in half and roll and cut 1/2 at a time.
I use aluminum cookie sheets (not dark ones) & I think this gives the best result. No need to grease the cookie sheets.
If you are decorating with just colored sugar, sprinkle cookies before baking.
Bake at 400 degrees for 6-8 minutes.
After baking and cooling, I spread the cookies with cake letter frosting (though stiff royal icing works a lot better) and dusted them with ice cream sprinkles. The cookie cutter is a plastic model made by Wilton. Someday I should do a post about cookie cutters, provided it wouldn’t bore you folks too much.
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