COOKIES:

1/2 cup shortening (Crisco)
1 cup sugar
1 egg
3 cups all-purpose flour
1/4 tsp. salt
3 tsp. baking powder
1/2 cup milk
1/2 tsp. vanilla extract

Preheat oven to 375°F.

Thoroughly cream shortening and sugar; add egg and beat well. Add sifted dry ingredients alternately with milk and vanilla; mix thoroughly. Roll 1/2-inch thick on lightly floured surface. Cut with floured Halloween cookie cutters.

Bake on greased cookie sheet at 375°F for about 15 minutes.

Makes 3 dozen.

ORANGE FROSTING:

3/4 cup sugar
1/4 cup water
2 stiff-beaten egg whites
1/2 tbsp. orange juice

Cook sugar and water to thread-stage (232°F). Pour over egg whites; beat constantly until mixture forms beaks. Add orange juice. Beat until thick. Spread on cooled cookies.

Note: Use of a candy thermometer is recommended.

Submitted by: Kristin Flores