Witch Hat Cookies

Latnie B. Kesee, FMS

  • 2 cup sifted flour
  • 1/3 cup instant nonfat dry milk
  • 1 tsp baking powder
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 square unsweetened chocolate
  • Confectioners sugar frosting

Sift flour, milk, baking powder and salt together. Cream the shortening in a bowl and add sugar gradually beating until light and fluffy. Beat in egg and stir in the vanilla and water. Add dry ingredients gradually beating until smooth. Melt chocolate. Stir into flour mixture. Divide dough into 3 parts and chill for several hours. Roll each portion out 1/8 inch thick on lightly floured board. Cut in witch hat shape. Use cardboard with hat shape for guide. Place on well greased cookie sheet and cool. Place frosting in tube and pipe children’s name onto cookies.





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