Sandi and Sallie Vranjes
1 cup cold water
3 egg yolks (reserve egg whites, they will be used later)
3 cups sifted flour — measured first, then sifted
2 tablespoons Crisco
pinch of salt
Mix together and knead lightly. Use rolling pin to roll dough on well-floured board or table. Spread with Crisco, fold dough, spread with Crisco. Repeat until you have a small ball. Wrap in plastic wrap. Refrigerate for 20 minutes. Repeat 3 times every 20 minutes.
Preheat oven to 400 degrees.
Cut off a small chunk of dough, and roll out on a floured table until very thin. Cut into strips about 3″ long and 1/2″ wide. Wrap around wooden dowels, overlapping dough as you wrap. Place on greased cookie sheet. Bake 10 minutes. Remove from dowels and let cool.
1 1/2 cups Crisco
1 1/2 sticks unsalted butter
1 cup sugar
3/4 cup hot-not boiling-WHOLE milk
3 egg whites stiffly beaten
Beat Crisco, butter and sugar. Slowly add hot milk, and beat until sugar is completely dissolved. With hand mixer, it’ll take about 20-30 minutes. When sugar is dissolved, put mixer on low and slowly beat in egg whites. Refrigerate for 30 minutes. Put in pastry bag and fill cookies. Dust with confectioners sugar before serving.