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1 c. sweet (unsalted) butter
1/2 c. Crisco
2 c. sugar
2 eggs, beaten
6 c. flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon or nutmeg
1 c. heavy cream
2 tsp. vanilla
Beaten egg
Sesame seeds

Cream butter and shortening until fluffy. Gradually beat in
sugar. Beat in eggs. Sift together flour, baking powder, salt,
and spices, and stir into egg mixture, alternating with the cream
and vanilla. Shape dough with floured hands into shapes as below.
Place on cookie sheet, and brush with beaten egg; sprinkle with
sesame seeds. Bake at 350 degrees for about 15 minutes or until
golden brown. Recipe makes approx: 6 - 8 dozen very small
cookies; less if you make them larger.

NOTE: These cookies are very good with coffee, and can be
stored in tins for quite a long period of time.

SHAPES: Roll out a thin strip of dough and form into
traditional shapes of an O, S, 8, and C or crescent.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
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