Back-Of-The-Stove Baked Beans
INGREDIENTS:
1/2 c Shortening
1 c Sugar
1 Egg
2 ts Vanilla extract
2 c All-purpose flour
1 tb Baking powder
1/4 c Milk
Sugar
1/2 c Shortening
1 c Sugar
1 Egg
2 ts Vanilla extract
2 c All-purpose flour
1 tb Baking powder
1/4 c Milk
Sugar
Cream shortening; gradually add 1 cup sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; beat well. Combine flour and baking powder; add to creamed mixture alternately with milk, mixing well. Cover and chill 2 hours.
Work half of dough at a time, and store remainder in refrigerator. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter; place on greased cookie sheets. Bake at 375 degrees for 6-8 minutes or until edges begin to brown. Sprinkle with sugar. Cool. Yields 3 dozen. Mary Lou Adkins, Sulphur, LA.
SOUTHERN LIVING, JUL 90
Work half of dough at a time, and store remainder in refrigerator. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter; place on greased cookie sheets. Bake at 375 degrees for 6-8 minutes or until edges begin to brown. Sprinkle with sugar. Cool. Yields 3 dozen. Mary Lou Adkins, Sulphur, LA.
SOUTHERN LIVING, JUL 90