PORTUGUESE BISCUITS WITH ICING Recipe

MELT SUGAR, CRISCO AND BUTTER IN POT ON STOVE. MIX THE REST OF THE INGREDIENTS TOGETHER. ADD MELTED SUGAR- CRISCO MIXTURE. MIX WELL WITH HANDS AND KNEAD. ONCE KNEADED, TAKE A PIECE AND ROLL BETWEEN HANDS TO FORM A LINE AND JOIN ENDS TOGETHER TO MAKE A CIRCLE. BAKE A T 350 FOR ABOUT 10-15 MINUTES. THIS WILL KEEP THEM MEDIUM SOFT AND THEY WILL BE LIGHTLY BROWN (ANY LONGER THEY WILL BECOME HARD) MAKES ABOUT 220 TO 24 0 BISCUITS (LONG PROCESS). COOL BISCUITS BEFORE ICING

TIP: - CUT DOWN TIME AND USE DOUGHNUT CUTTER INSTEAD OF ROLLING BY HAND.

ICING

9 SMALL BAGS OF ICING SUGAR

27 EGGS

FOOD COLORING

PUT ONE BAG OF ICING SUGAR IN A BOWL WITH 3 EGG WHITES AND MIX WITH FORK UNTIL SMOOTH. THEN ADD FOOD COLORING ABOUT 6 DROPS. CHECK BOX TO MAKE CERTAIN COLORS. DIP BISCUIT INTO ICING SUGAR COVER THE WHOLE BISCUIT. SHAKE EXCESS OFF AND LAY ON SIDE OF A TRAY TO DRY. DO NOT LAY FLAT ON TRAY TIL DRY TAKES ABOUT 2-3 HOURS TO DRY. YOU WILL NEED LOTS OF TRAYS TO BAKE AND ENOUGH TO DRY

86'