Ruby Arnold’s Sugar Cookies

 

After many recipe failures, my friend Carla discovered her mother always used Parkay margarine and Crisco oil.  Brands sometimes make all the difference! 

Cream together two sticks of Parkay at room temperature with one cup granulated sugar and one cup powdered confectionery sugar.  

Add one cup Crisco oil, one teaspoon vanilla, and two eggs, then beat well.

Add 4 1/2 cups sifted all purpose flour, one teaspoon soda, and one teaspoon cream of tartar and a dash of salt. 

Chill the dough for three hours or longer.  

Make into small balls, dip in sugar (I use cake decorating sugar crystals, they are bigger) and press with a glass. (I use my hands)

Bake at 350 degrees for 20 minutes  (I bake at 325 in my convection oven)

REMOVE FROM COOKIE SHEET IMMEDIATELY!   After they cool, they will crumble! 

                                                   

Pumpkin Pie

 2 eggs

16 ounce can of pumpkin (NOT pumpkin pie mix)

1 tablespoon all purpose flour

1/2 teaspoon salt

Large can of evaporated milk 

1 cup brown sugar, packed

1 teaspoon cinnamon

     (Optional: 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, or 1/2 teaspoon pumpkin pie spice)

Pie shell, unbaked 

Beat all ingredients and pour into unbaked pie shell. Bake at 350degrees until tests done when toothpick comes out clean from center (45 minutes or so)

This recipe will make two small pies, or one deep dish