Monkey Moonshine Sugar Cookies
1 cup Crisco
1 3/4 cup sugar
1 tsp. vanilla
1 tsp. baking soda dissolved in 3 Tbsp. sour milk (see below)
3 tsp. cream of tarter
1/2 tsp. salt
3 cups of flour (more or less may be needed in order to form dough)
Red and Green sugar or any sprinkles of your choice to decorate the tops of the cookies.
SOUR MILK: 1 tsp. vinegar mixed in 3 Tbsp. milk
Preheat oven to 375 degrees.
Cream Crisco and sugar. Add eggs and vanilla, beat together. Add the sour milk. Sift cream of tarter, salt and flour and gradually add to the creamed mixture.
Form into 3 or 4 smaller balls of dough, slightly flatten, wrap in wax paper and refrigerate overnight.
Be sure to flour both the board and rolling pin before rolling out dough. Cut out bottoms and tops using a round cookie cutter. Place cut out cookies on a parchment paper covered baking sheet and bake for 10 minutes, or until lightly brown. (Sprinkle the tops with sprinkles BEFORE baking.)
Once cookies are baked and cooled, spread your favorite jam or jelly on the bottoms and top with the decorated top cookie.
Pairs Well With
This recipe came from my Grandmother on my dad's side of the family. It has been a part of the Roberts family for a countless amount of years. No one knows when, or where the recipe originated, but these cookies have been a Christmas tradition for ages. Nearly everyone in my family has given up on making these because they are rather time consuming to make, but I have willingly adopted the responsibility to crank 'em out every Christmas since Monkey Moonshine Cookies are what my family looks forward to on Christmas Day.