Popular Recipes: Appetizers/Snacks | Beef/Pork | Beverages | Bisque/Etouffee/Gumbo/Jambalaya | Bread/Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken/Turkey/Cornish Hens | Condiments/Dips/Relish | Desserts | Fish/Seafood | Holiday's | New Orleans Restaurant | Pasta/Sauce/Rice/Beans | Preserves/Jams/Jelly | Salad/Dressing | Sandwiches/Po' Boys | Seasoning/Sauce/Rub/Roux | Side Dishes/Gravy/Dressing | Soup/Stew/Chili | Wild Game
2/3 c Margarine
3/4 c Granulated sugar
1 t. Vanilla
4 t. Milk
2 c All-purpose flour
1 1/2 t. Baking powder
1/4 t. Salt
Thoroughly cream margarine. Add sugar and blend until light. Add
vanilla. Add egg; beat until fluffy. Stir in milk.
In another bowl put flour, baking powder and salt; blend with a whisk or a spoon until thoroughly mixed. Gradually add flour mixture to creamed mixture; blend well.
Scoop dough out onto plastic wrap, cover with wrap and
press down to make a thick, flat round. Chill in refrigerator
Preheat oven to 375 degrees F.
Cut batch of dough in half; keep one half in refrigerator while
working with the other half.
On a well floured surface, using a floured rolling pin, roll dough to between 1/8-inch and 1/4-inch. Use a 2-inch biscuit cutter or round cookie cutter to make cookies.
Place on cookie sheet greased with butter-flavored shortening, if possible (otherwise, regular flavor shortening). Bake for 6 to 8 minutes or until lightly browned around the edges. Cool on wire rack.
Repeat with remaining dough. Store in airtight container until you are ready to spread them with frosting and decorate.
Spread frosting on cookies; then make Jack-o-lantern faces using colorful small candies or icing gel in a tube.
Yield: about 2 dozen