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The Elyria pink cookie

1/2 cup butter or margarine 1/2 cup Crisco 11/2 cup sugar 2 eggs 1/2 teaspoon baking soda 3 tablespoons sour cream 3 cups sifted flour 1/2 teaspoon salt

Mix butter (or margarine), Crisco and sugar until creamy. Add eggs one at a time. In separate bowl, mix baking soda and sour cream until baking soda is completely dissolved. Add to butter mixture. In separate bowl, sift flour and salt together. Add to wet batter and mix well. Dough will be sticky and can then be used as drop dough, if desired. If too sticky, add more flour until it can be rolled  ¼-inch thick. Cut with cookie cutters and bake at 350 degrees until golden brown.

FROSTING 1 pound of margarine or butter 6 cups of powdered sugar 1/8 cup of water Red food coloring

Beat margarine or butter until soft and creamy. Sift powdered sugar and then beat into the margarine/butter a cup at a time until creamy. Beat in water and a few drops of food coloring until smooth. Will...See More
Tom Tom Good Recipes. Thank you.
Aug 12, 2016
Betty Ann Bev, I just ran across this post, years after you wrote it. Do you know anything more about this recipe and its origins? My grandmother worked in the high school cafeteria in Elyria in the 1940's and 50's and I wonder if it could have been her recipe. Her name was Bertha Mills.

On 8/23/14, Bev wrote: > The Elyria pink cookie > > ...See More
Apr 14, 2017

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