Pink cookies

Pink cookies

Ingredients/Components

• vanilla - 1/8 tsp
• milk - 1/4 c
• vanilla extract - 1 tsp
• salt - 1/2 tsp
• water - 1 Tbsp
• pinch of salt - 1 item
• egg - 1 item
• corn syrup - 1/4 c
• powdered sugar - 1 c
• finely chopped pecans - 3/4 c
• Crisco - 1 c
• cake flour - 4 c
• lemon extract - 1/2 tsp
• Wesson oil I use only one half of 1/4
• red food coloring more if desired - 1/8 tsp

How to make pink cookies:

Icing:1/4 c. Wesson oil (I use only one half of 1/4)1/4 c. corn syrup1 Tbsp. water1/8 tsp. red food coloring (more if desired) pinch of salt1/8 tsp. vanilla1/2 tsp. milk Mix dry ingredients; add Crisco. Blend. Add egg, milk, nuts and flavorings. Divide dough into fourths. In wax paper roll into log shape. Cut into 1-inch slices. Make an indentation in the center of each cookie by pressing with thumb. Bake at 400° for 10 minutes.

Icing: Boil oil, corn syrup and water to a good boil. Transfer to mixing bowl. Add flavorings and sugar until it becomes a thick paste. Continue mixing until smooth, then add milk or cream (enough to reach consistency to drop into indentations of cookies).

Our grandchildren's favorite!

Recipe categories: Desserts, Drop cookies, Cookie and brownie.