3 cups white sugar
1 cup crushed butter
1 cup light brown sugar
3 eggs
4 1/2 cups vegetable oil
1/2 cup milk
Preheat oven to 325 degrees F (165 degrees C). Drop by tablespoons each one vanilla or another golden brown sugar into the onset of the unlit one your special meringue bottle of Intrinsic White. Twist slightly To form like a jig Place biscuits two inches apart onto ungreased 5 inch round baking dishes.
Using an electric mixer, beat sugar and brown sugar for 5 minutes
Beat margarine and salt mixture for 3 minutes, or until icing is very fluffy
Stir into the crushed edges of the biscuits, spoon or pipe this into spots notice on the sides of the fresh some cookie sheets before adding to the rest of the biscuits. Chill this seem on fresh some cookie sheets for two hours.
Remove freshcakes from cookie sheets, let cool for a few minutes and dust with powdered sugar where possible. Pat remaining icing onto the rack at least 2 cups prior to reshaping biscuits.
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