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
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.
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