Food Network Clash of the Grandmas Winning Recipes

Food Network Clash of the Grandmas Winning Recipes

Food network Clash of the Grandmas RebecKa Evans Photo courtesy of Food Network

Food Network Clash of the Grandmas Rebecka Evans-Photo courtesy of Food Network

I’m happy to say that my Food Network debut went better that I could have ever expected. Four grandams battled it out on Food Networks new Holiday series “Clash of the Grandmas” and I took home the First Place win and 10K Grand Prize with my Mexican Biscochito Cookie with Cinnamon Tequila Ice cream Sandwich.

Hosted by Cameron Mathison, Holiday-Themed Cooking Battles
Begin Sunday, November 13th at 10pm ET/PT
NEW YORK – October 13, 2016 – Grannies with top-notch cooking skills kick off Food Network’s holiday season with the six-episode primetime competition series Clash of the Grandmas, premiering Sunday, November 13th at 10pm (all times ET/PT). In each episode, host Cameron Mathison welcomes four grandma super-cooks to the kitchen – but only one emerges as the $10,000 winner. From Thanksgiving stuffing transformations and savory hand-held mac and cheese creations to decadent desserts, these grandmas are reinventing dishes with masterful home-cooking skills.” 

Mexican Biscochito Cookie with Cinnamon Tequila Ice-cream Sandwich.

Mexican Biscochito Cookie with Cinnamon Tequila Ice Cream Sandwich. Recipe by Rebecka Evans. Photo Courtesy of Food Network

If you would’ve told me a year ago that I would be a competitor on Food Network’s “Clash of the Grandmas” I would have laughed. It’s been months since I filmed the show and even after winning, I’m still pinching myself in disbelief that it ever really happened.

You may be wondering what it takes for a grandma like me to be a part of Food Network and win 10K. The first hurdle is to make the conscious decision to put yourself out there and audition for the show.  Honestly, I think this is the most difficult decision in the entire process. So many thoughts run through your head as you think about your ability to compete under such stressful circumstances. “Do I have what it takes?” “Can I finish my recipes on time?” “What will I look like on TV?” After working through the anxiety, my competitive nature takes over and I jump headlong into the process.

The next step: Contestants are required to fill out a very long written application, send in head shots, photos and videos of their food, and family, all in hopes of being chosen. After that…the waiting begins. I was surprised when I got a phone call that evening from a talent scout at Triage Entertainment. She introduced herself as a representative from Food Network and told me she was submitting my application to the producers for Clash of the Grandmas! I was ecstatic of course, as I did a little happy dance and maybe even shed a few happy tears. Unfortunately, getting picked for the show doesn’t come that easy, this was just the first step in a very long process.

I spoke to several different producers over the next three weeks; they loved me, but every conversation ended with “You look too young to be on the show.” How am I  supposed to respond to that? I took the news as a compliment, but felt that my grandma status was being overshadowed by an old perception of what grandmas should look like. I guess I’m not your “typical” grandma, but I have a true grandmothers heart. I proudly earned grandma status six years ago with the birth of our first granddaughter, Amber. Since then, we’ve welcomed three more granddaughters: Alexis, Annalee, Norah. We have also welcomed one grandson, Owen into our lives.  They are all precious human beings, that I adore. After speaking to producers throughout the process, I thought my chances of being picked for Food Network’s “Clash of the Grandmas” we’re slim to none! 

My beautiful grand babies Alexis, Annalee, Amber, Norah, and Owen Photo by Rebecka Evans

After waiting several more weeks and going through more interviews, I finally got the coveted final-cut Skype interview! It was my moment to shine, so I prepared several of my favorite recipes for the producers that day. A few weeks later I got the call and they said yes!  The next step sign a contract with Food Network

Crunch time: After all that waiting and hoping, emails and phone calls started to roll in and didn’t slow down until my hotel reservations were booked, my flight was booked, and I was on my way to Universal Studios in Los Angeles. Did I mention my hubby got to travel with me? Food Network asked my husband to join me so they could interview him about my cooking skills during the filming of my episode. However, I had a suspicion they might use him for more than just an interview.

Food Network CLASH Rebecka Evans

Robin Daumit (Annapolis, Maryland), Rebecka Evans (Danville, CA) Cleo Johnson (Houston, Texas), Barbara Mayo (Colliersville, Tennessee) Photo courtesy of Food Network

After arriving at the studio, I met the other grandmas. Robin Daumit (Annapolis, Maryland), Cleo Johnson (Houston, Texas), Barbara Mayo (Colliersville, Tennessee). We all took a minute to size each other up while the crew got us into our granny aprons, fixed our makeup and fluffed our hair. It didn’t take long for us to realize how much fun it was going be together on the set the Clash of the Grandmas. These beautiful ladies were talented cooks with big personalities, so I knew I had my work cut out for me. Although we were all there to win, it was obvious that each grandmother wanted to represent their families and grandchildren in the best way possible and none of these grandmas we’re going to throw anyone under the bus. 

Finally, with a lot of tenacity and focus mixed with prayers and supplication, I walked into my first television competition without any knowledge of what to expect. It was nerve-racking, amazing, and wonderful.

Food Network’s Clash of the Grandmas

Cameron Mathison-food network

Cameron Mathison Emmy-nominated actor and television host is the co-anchor of the most-watched entertainment news program in the world, Entertainment Tonight. Photo courteous of Food Network

The Food Network made the experience shine with our host, Cameron Mathison.  His kindness and fun personality put us all at ease. Not to mention, he’s one good looking man. He treated us grannies with respect and dignity but he didn’t go easy on us when it came to the competition. 

First, the four grannies create handheld versions of mac and cheese to hold the family over until dinner.”

I was sure I’d be sent home the first round after I created and hand-held mac & cheese taco with tequila dipping sauce. I was struggling with the size of my pasta being too big to fit the taco shell just as my tequila sauce burned. I had to make another sauce without having the opportunity to taste it before Cameron announced the cooking time was up. Thank goodness the judges, Eddie Jackson, Brandi Milloy, and Jamika Pessoa liked my dish well enough to send me to the second round. It was great to have some positive feedback heading into the second round.

Next, they have only 30 minutes to make meatloaf for unexpected guests, with the help of unexpected sous chefs: the grandpas!”  FULL VIDEO HERE

Best sous chef EVER! Photo courteous of Food Network

I was happy to hear meatloaf dinner was our challenge for the next round and felt very confident until Cameron announced he had a surprise group of sous chefs waiting in the wings. Our husbands walked onto the set and there was my man wearing an apron! I suspected something like this might happen when Food Network asked that he travel with me to the show. By the looks on their faces, the other grandmas were really in shock, however due to the fact I know my husband’s picky palate and that we work well together, I was not as overwhelmed. I made my Blackberry Hoisin Meatloaf with Roasted Potatoes and Asparagus.  I put Blake in charge of making the potatoes while I focused on the meatloaf. He was the perfect sous and assisted me so well, I made it to the final round. 

Then, the final two grandmas try to freeze out the competition by producing an ice cream sandwich worthy of the $10,000 prize using liquid nitrogen.”

Rocking the goggles using liquid nitrogen. Photo courteous of Food Network

Making it to the final round was beyond my comprehension. I was competing for $10,000 and I was also about to experience cooking with liquid nitrogen for the first time in my life. I was exhilarated about the opportunity to get my hands on the liquid nitrogen and found myself feeling like a kid in a candy store. Gloves check, goggles check, liquid nitrogen check! I was having so much fun with the liquid nitrogen, I got carried away and over froze my ice cream. I had to warm it up bit in the oven to release it from the sides of the mixing bowl. Despite that one set-back, my last recipe went off without a hitch and the judges loved it.

Rebecka Evans and Barbara Mayo The last two standing. Photo courteous of the Food Network

Clash of the Grandmas – the winner is…

The final decision with my competitor Barbara Mayo.  We both stood hopeful to be the top winner and yet thrilled for the other grandma if she wins. There’s nothing better than true camaraderie between competitors. Barbara created a delicious goat cheese and basil ice cream sandwich with lemon cookies. I got the chance to taste the ice cream before we went to the judging table. The flavors were delicious and creamy and by any account, a winning dish. I believed it would be her name they called in the final moment; yet however, with Gods good favor,  fate, or just plain good cooking, Cameron announced me as the winner. 

Food network Clash of the Grandmas

I WON!  Photo courtesy of Food Network

Mexican Sugar Cookies

Heirloom Mexican Sugar Cookie Recipe Food and Photo by Rebecka Evans

My winning recipe: Mexican Biscochito Ice cream Sandwiches with Cinnamon Infused Tequila Ice Cream made with liquid nitrogen!

Biscochitos -Mexican Sugar Cookies are a Holiday tradition in my family. The are a crispy butter or lard based cookie flavored with anise and cinnamon. It was developed by residents of New Mexico over the centuries from the first Spanish colonists of New Mexico.

The recipe for making the cookie has been greatly influenced not only by local and indigenous customs, but also by recipes brought to New Mexico by immigrants from other Hispanic countries. It is served during special celebrations, such as wedding receptions, baptisms, and religious holidays (especially during the Christmas season).  Source: Wikipedia

You can find my family recipe for Mexican Biscochito cookies posted on At Home with Rebecka  December 2010 HERE. Due to my contract with the network, I’m unable to share the full recipe for my winning ice cream sandwich. You can make your own version using store-bought ice cream as the filling. It may not be exactly the same as on the show but I can guarantee they will be delicious.

Clash of the Grandmas video links and memorable moments

REBECKA’S FLAMBE

GRANNIE’S 10 Rules for Great Cooking

Clash of the Grandmas Schedule and air dates

Unofficial full length youtube video Standard Youtube License.

Tune in for the final episode of Clash of the Grandmas and watch my friend Ally Phillips in “Grandmas World Tour” Sun, December 18, 10|9c Read more at:

A special thanks to Food Network, Producers, Staff, Cameron Mathison, and Judges: Eddie Jackson, Brandi Milloy, Jamika Pessoa




Pumpkin Pistachio Palmiers: Simply Sesame Blogger Recipe Challenge

Pumpkin Pistachio Palmiers are delicious, crispy French palmier cookies. They’re a cinch to make! This is the perfect cookie recipe for Fall!

Pumpkin Pistachio Palmiers: Simply Sesame Blogger Recipe Challenge

Simple Sesame Palmiers

Simply Sesame Blogger Recipe Challenge.” The challenge date has been set; the pans will be banging to see who becomes the winner of their first annual “Simply Sesame Blogger Recipe Challenge.” Where there are (almost) no rules, only originality and the pursuit of great taste!

 The top entry will be awarded $1,000.00; second place $500.00; and third place $250.00 and of course, bragging rights to friends and family.

Bonelli Fine Foods gifted 75 eligible bloggers free products for the competition. I took the challenge to create an original recipe with great taste using a choice of three Simply Sesame spreads: Vanilla Bites, Pistachio Morsels with a hint of Cardamom, and Pure Roasted Sesame Original flavor.

Simple Sesame vanilla-with-almond-bits Simple Sesame pure-roasted-sesame Simple Sesame Pistachio Morsels with a hint of Cardamom

I choose the pistachio and cardamom flavor, knowing it would be prefect for making French Palmiers. I just knew the subtly flavor of cardamom blended with holiday flavor of pumpkin purée and cinnamon sugar would make a delightfully crispy treat.

The result is perfectly crisp pumpkin pistachio palmiers, with a hint of delicious holiday pumpkin flavor.

A cinch to make! Frozen puff pastry takes all the hard work out of making this delicious cookie recipe. Not to mention, the flavor varieties of the Simply Sesame spreads offer a vast versatility in recipe creation. 

Simply Sesame states that all spreads are GMO free and packed with essential vitamins, minerals, and amino acids (and without additives, sugars, or colors), and will leave you with long-lasting high energy.

You can find Simply Sesame products directly from Bonelli Fine Foods on Amazon.com and local specialty stores in your area.

Follow Simply Sesame on  Facebook Twitter and Instagram.

 

Pumpkin Pistachio Palmiers

Pumpkin Pistachio Palmiers
Yields 30
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Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 2 puff pastry sheet(s)
  2. 3/4 cup granulated sugar
  3. 1 teaspoons pumpkin pie spice
  4. 1 teaspoon cinnamon
  5. ¼ teaspoon cardamom
  6. 1 10 ounce Container Simply Sesame Pistachio with a hint of Cardamom
  7. 3 tablespoons canned pumpkin puree
  8. ¼ cup chopped pistachios
  9. 2 tablespoon sesame seeds for garnish
Instructions
  1. Preheat oven to 400 degrees F.
  2. Thaw the puff pastry sheet according to the package instructions
  3. Roll pastry out on a floured surface to smooth and even out the edges
  4. Mix the sugar and spices spice together in a small bowl
  5. In another small mixing bowl combine, 1 simply sesame spread, pumpkin puree and
  6. 1 tablespoon sugar mixture
  7. Spread ½ the wet mixture in a thin layer over each puff pastry
  8. Sprinkle the flavored sugar evenly over each pastry. Reserve about 2 tablespoons for sprinkling over palmiers
  9. Roll one side of the pastry dough to the halfway mark, and repeat with the other side.
  10. Use a sharp knife to cut the cookies about 1/2 an inch thick, then place them on a parchment lined cookie sheet.
  11. Sprinkle with any additional flavored sugar
  12. Bake for 6-8 minutes, until slightly puffy, and remove from the oven.
  13. Carefully flip all the cookies over, sprinkle with chopped pistachios and sesame seeds and return to the oven for 6-10 minutes, or until the center is cooked through and the edges are golden.
  14. Remove to a wire rack to cool.
At Home with Rebecka http://athomewithrebecka.com/
 

Easy French Pumpkin Pistachio Palmier Cookies

 

If you enjoy pumpkin dessert recipes, check these out, too!

PUMPKIN CHEESECAKE

Roasted Pumpkin Seeds




Butterscotch Apple Pie Cookies ~ Creative Cookie Exchange APPLES

Butterscotch apple pie cookies bring the taste of apple pie to a homemade cookie recipe! Fresh apples are the star of this easy dessert recipe.

Butterscotch apple pie cookies bring the taste of apple pie to a homemade cookie recipe! Fresh apples are the star of this easy dessert recipe.

My friend Laura, from The Spiced Life and I, created this awesome monthly event, because, well, who doesn’t love cookies? Breakfast cookies, snack cookies, back to school cookies, Christmas cookies, you name it! If it can be served as a cookie, I’m there!

So, each month Laura and I will decide upon a different theme or ingredient, and then, along with some awesome blogger friends, bake up a big batch of cookies adhering to that theme or ingredient. You can join in by baking some cookies that qualify after we announce our theme every month, and then link up using our linky tool, which will be available at all of the participating bloggers’ sites, including this one.

You can also just use us as a great resource for cookie recipes. Be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! 

The Creative Cookie Exchange October 15 – November 18 2013 

Theme…APPLES!

 Creative Cookie Exchange

My offering for this round of the #CreativeCookieExchange

Butterscotch Apple Pie Cookies.

Made with just 5 (five) ingredients, I love the simplicity of this apple pie cookies recipe! Butterscotch topping drizzled over the cookies brings perfect balance of sweet and salty; the lattice top-crust give the impression that you spent all day in the kitchen baking! These charming little fruit pies are as lovely to look at, as they are to eat.

Recipe adapted from raininghotcoupons.com and Oh, Bite it

apple pie cookies with butterscotch

 

Butterscotch Apple Pie Cookies
Yields 12
Luscious and easy to make, fruit pies!
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Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 package pre-made box pie crusts (Pillsbury)
  2. 1 14 ounce can apple pie filling
  3. 3 tablespoons butterscotch topping
  4. 1 egg
  5. 3 tablespoons granulated sugar
  6. 2 teaspoon ground cinnamon
  7. 1 teaspoon butter
Instructions
  1. Pre-heat oven to 350 degrees
  2. Butter a cookie sheet and mix cinnamon with sugar in a small bowl, set aside
  3. Let pie crust rest at room temperature for 5 minutes, remove pie crust from package and place on a lightly floured surface, using a rolling pin, roll crust slightly for a larger surface
  4. Spread a thin layer of butterscotch over the pie crust
  5. Chop pie filling into very small dice, using 3/4 of a can, spread over crust evenly
  6. Place the other pie crust on a lightly floured surface, roll out slightly as you did with the other crust
  7. cut thin strips to make lattice, about 1/4 inch thick
  8. Start making the lattice by placing strips over the crust with apples, overlapping the strips in a over-under pattern
  9. Beat egg in a small bowl, dip a biscuit or round cookie cutter in egg wash
  10. Using a spatula place cookies on a cookie sheet
  11. Brush lattice with egg wash and sprinkle with cinnamon sugar
  12. Bake for 18-20 minutes until golden brown
  13. Drizzle butterscotch over cookie prior to serving
Notes
  1. This is a messy cookie to make but well worth the effort. After you cut the cookie rounds you will have leftover crust and filling, I used the remainder of apple pie filling, to make tucked ramekin apple pies. Add the remaining pie filling evenly to 2 small buttered ramekins, cover with leftover crust and filling, bake for 18 minutes. This is a nice way to salvage the yummy leftover bits
Adapted from Oh, Bite it, Raining Hot Coupons, Pillsbury
At Home with Rebecka http://athomewithrebecka.com/
Butterscotch Apple Pie Cookies - the best fall cookie recipe!

NOTES: On my first run making the butterscotch apple pie cookies, I cut my lattice strips too thick. Next time, I will cut the lattice 1/4 inch thick, creating a tighter weave and a prettier cookie.

making butterscotch apple pie cookies

lattice top to butterscotch apple pie cookies

 

Butterscotch apple pie cookies bring the taste of apple pie to a homemade cookie recipe! Fresh apples are the star of this easy dessert recipe.

You can participate in our Link Party by baking us a cookie with apples–and keep in mind you may use ANY ingredients made from apples. Raw apples, dried apples, apple jelly, apple brandy, etc… 

Please follow the steps below for the Linky Party: 

1. Write a blog post with recipe and original photo

We would like the recipe to be one you’re making for the first time

Creative Cookie Exchange

3. Make a good faith effort to visit and comment on the other cookies in the Linky Party. We all love cookie so that should be easy

4. Follow my blog At Home with Rebecka

5. Follow me on Twitter @athomewrebecka

6. Follow me on Twitter @thespicedlife

7. LIKE my Facebook Page At Home with Rebecka

8. LIKE The Creative Cookie Exchange 

9. LINK your blog post below

A link will be included below the list that will allow you to get the code for this list and put it on your blog. By doing this, the same list appears on every blog that includes the code so that people can “hop” from blog to blog. As other link up, their recipes will appear on your posts linky.

Please take a moment to visit all the Hosts in this months exchange.

I can’t wait to see your delicious APPLE cookie recipes! Thanks for joining the Creative Cookie Exchange!

Apple Pie Cookie

 



 




Holiday Recipe Exchange and Linky Party

To celebrate the Christmas season, At Home with Rebecka would like to invite you to share your favorite Holiday Recipes.

This is an anything goes Link up so, share your most delectable appetizers, entrees, side dish, desserts and festive cocktail recipes.

We’re pulling out all the stops to make this Linky Party Rock!!

I’ll start by sharing a few of my Holiday favorites!






Soft Sugar Cookies-The Quest Continues



My husband arrived home last night after a week away on business in the midst of the worst snow storm of the season.  He was scheduled to arrive on a late evening flight into Denver International Airport and I was his ride home. 

I live in the Rocky Mountains so I knew the the drive down the pass was going to be a real nail bitter.  I left home at 7 PM for my husbands 9 PM flight. It’s a good thing I did!  The snow was blowing sideways creating 2 foot drifts across the road, the ground was a sheet of ice, not to mention, extremely poor visibility! 

I tuned the radio to the weather station just as the report was being delivered. The announcer said, “There’s a chain law in effect for all high profile vehicles for highway 285 corridor!  Be advised that the worst of the storm is located between Morrison Road and Bailey Colorado.  We advise all motorists not to drive, if at all possible!”  

It was not comforting to know I was headed right smack dab between the two locations mentioned and I didn’t have a choice “not to drive” if my husband was going to make it home from the airport.   So, I said a little prayer and headed down the pass.

The good news… I’m an excellent driver and my Acura MDX is the bomb in the snow!  I made it to the airport just in time to greet my husband, white knuckles and all!  The snow had stopped falling for the ride home and we pulled into the driveway about midnight!  Whew!


After our icy ordeal last night, my husband opted to take my car to work this morning leaving me stranded at home. You see, his car is front wheel drive and a disaster in the snow.  Being stranded at home isn’t  a bad thing. However, my husband requested that I bake him some sugar cookies today and I have no butter or milk in the house!  

You were thinking I wasn’t going to get to the recipe, right?  Here’s where it all ties together.  

I’ve decided not to let this unfortunate turn of events, keep me from my quest to find the perfect sugar cookie recipe for my…

Christmas Cookie Exchange Linky Party
Click Picture to link your recipe!!


Despite my lack of ingredients, I decided to forge ahead with what I had in the refrigerator. The recipe is from a web site call Group Recipes.





I’m searching for a “soft” sugar cookie recipe so I decided to experimented with the size, shape and thickness of the dough to see if it would make a difference in the texture of the cookie.

The pressed cookie was formed from a tablespoon of batter rolled into a ball and gently press down with my fingers before baking. The balls were also formed by using a tablespoon of dough but left on the baking sheet in ball form. I also rolled some dough to 1/4 inch thickness and used a cookie cutter to form shapes. The cooking time varied from 18 minutes for the ball cookies, to 8 minutes for the rolled cookies.

I’m please to say that you don’t have to have exactly what a recipe calls for to achieve a great end result. The pressed cookies were soft with just a little crunch on the bottom and edges; just how I like them! The ball cookies were soft and puffy in the middle with a delicate moist texture. Surprisingly, the cutouts, although crisp, turned out light and tender with amazing flavor.

I’ll note my substitutions to the original recipe in red.
Ingredients



3/4 Cup butter flavored shortening
sub: 3/4 cup non flavored Crisco shortening
1 Cup white sugar
2
eggs
1 Tablespoon milk
sub: 1 Tablespoon heavy whipping cream
1 Teaspoon
vanilla extract
2 1/2 Cups all purpose flour
1 Teaspoon baking powder
1 Teaspoon salt
added: 1 Tablespoon Buttermilk Powder to enhance/replace butter flavor


In a large bowl, cream together: shortening and white sugar until smooth

Beat in eggs one at a time

Stir in milk and vanilla

Combine with flour, baking powder and salt, stir into the creamed mixture. (sift dry ingredients for best result)

Cover & chill for at least an hour

Preheat oven to 400 degrees. I reduced heat to 350 on convection oven setting

Lightly grease cookie sheet or use parchment paper

Roll out dough to 1/4 thickness on lightly floured surface

Cut desired shapes

Place cookies about 1 1/2 inches apart on cookie sheet

Bake 6 to 8 minutes – do not wait for them to brown … take them out with a very slight browning underneath or no brown at all

Let cookies rest on cookie sheet for 2 minutes

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Soft Sugar Cookies and Louisiana Pecan Balls

Icing

2 cups powdered sugar
3-4 tablespoon heavy whipping cream
food coloring
In a medium mixing bowl combine whipping cream (1-2 tablespoons at a time) until desired consistancy.


This may very well be the perfect Sugar Cookie Recipe!!

I also decided to make a batch of Santa Hot Chocolate to go with these delicious cookies.  This is a magical and highly classified recipe…shhh, click… Santa Hot Chocolate for the recipe.




Christmas Cookie Exchange-Linky Party

Welcome to my 2011 Christmas Cookie Exchange-Linky Party!

I’m looking for your best cookie recipes this Holiday season! 

Link as many of your favorite recipes and photos on the linky below…

Drop Cookies, Cookie Bars, Cutout Cookies, Sliced or Shaped Cookies or any special holiday confection you want to share.

The only requirement for this linky party is to share a link back to my site in a blog post for your recipe.  Write a new post or feel free to share recipes from your archive. 

Tis the season to be baking cookies….tell your friends to stop by and link up too!

This year I’m on a quest to find the perfect sugar cookie.   I found my first experimental recipe of the season in one of my collector cook books; Betty Crocker’s Cooky Book, 1963 Edition. 

The flavor of the cookie was right on the button with a crunchy cookie texture.   The dough was easy to handle but the finished product was a bit rough which made decorating a bit sketchy.  I enjoyed this recipe but would like to find a more tender dough.

Ethel’s Sugar Cookies

3/4 cup shortening (part butter or margarine)
1 cup sugar
2 eggs
1/2 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

Method:

Mix shortening, sugar, eggs and flavoring thoroughly. Add flour, baking powder, and salt, blend together.  Chill at least 1 hour.

Heat oven to 400 degrees.  Roll dough 1/8 inch thick on a lightly floured surface.  Cut shapes with cookie cutter or press 1 tablespoon dough with tines of fork, sprinkle with sugar. Bake 6-8 minutes or until cookies are delicate golden color
makes about 4 dozen