I have been making these cookies since the 70’s. These were one of my Dad’s favorite cookies. You can make them with plain sugar or use any colored sugar you like. For easier handling of forming the ball, I grease my hands a little, or chill the dough for 30 minutes. I have always flattened the cookie, never rolled it in the sugar because it can burn too easily.
Put about ½ cup of granulated sugar in a small bowl; Set aside. Note: If you are going to color the sugar for the cookies, add the sugar to bowls and add a little food coloring to the sugar and mix with a fork until well blended.
Grease the FLAT bottom of a glass with Crisco, and set it in the bowl of sugar. (If using colored sugar, grease a glass for each bowl).
In a large mixer bowl, cream Crisco and sugar until fluffy
Beat in eggs, milk, and vanilla.
Stir in the flour, baking soda and salt; Mix until combined.
Roll dough into golf ball size balls and place onto a parchment lined cookie sheets.
Dip the greased bottom of the glass into the sugar, and SLIGHTLY tap the cookie to flatten and coat with sugar. Do this for every single cookie. (You may need to re-grease the glass a time or two as you go along)
Bake 7-8 minutes. Do not over bake.
Remove cookies from sheet and cool on a cookie rack. Store cookies in an air tight container.