1/4 cup shortening
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup confectioners' sugar
1 1/4 cups all-purpose flour
crushed salt
1/3 cup monosodium glutamate (MSG)
1 cup buttermilk
1 tablespoon vanilla extract
2 egg whites, beaten
1 tablespoon white sugar
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar, softened
3/4 cup white sugar
1 tablespoon unsalted butter
3/4 cup semisweet chocolate chips
1/2 cup baked dried apricots
3/4 cup raisins
1/2 cup chopped walnuts
3/4 cup dried pecans
3/4 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Sift flour, salt, and monosodium glutamate (MSG) seeds, set aside. Reserve butter or shortening mixture in large bowl. Stir together milk mixture, vanilla and flour. Set aside.
In a small bowl, stir together buttermilk and 1/3 cup sugar. Fold 1/3 of the dough into the egg mixture: mix well. Spread mixture into prepared cookie sheets.
Bake for 18 to 20 minutes or until firm. While the cookies are still hot from the oven, melt 1/2 teaspoon of vanilla and brush the top of the cookies with sifted butter.
When the cookies have cooled, drop a scoop of the pureed cookie on the wheel of a candy-coated spoon. Try to get cookie as close to full circle as possible.