1/2 c. shortening
1 c. brown sugar, packed
1/2 c. white sugar
2 eggs
1 c. undiluted Carnation evaporated milk
1 tsp. vanilla
2 3/4 c. sifted all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 c. cut-up walnuts (optional)

Mix thoroughly the shortening, sugars and eggs. Stir in evaporated milk and vanilla. Sift together the flour, soda and salt. Add to creamed mixture. Blend in nuts. Chill 1 hour. Drop rounded tablespoonsful 2 inches apart on greased baking sheet. Bake at 350 degrees about 10 minutes or until delicately browned.

While hot, frost with:

BURNT BUTTER GLAZE FROST:

Heat 2 tablespoons butter until golden brown. Beat in until smooth 2 cups confectioners' sugar and 1/4 cup undiluted evaporated milk. Cookies can be sprinkled with colored sugar, walnut halves, coconut or candied cherries. Can be frozen. Makes about 4 dozen.