b'ONCE BOTH DOUGHS ARE PREPARED, ROLL EACH HALF OF DOUGH OUT RED & GREEN 3 1/2 CupsLand -O-SEPARATELY. PLACE ONE DOUGH ON TOP OF THE OTHER AND CAREFULLYLakes ButterROLL THE DOUGHS TOGETHER TO A CIRCUMFERENCE OF ABOUT 2 1/2 INCHES LEAF TEA COOKIES 2 1/2 CupsGranulatedSO THAT HALF OF THE DOUGH ROLL IS CHOCOLATE AND THE OTHER HALF SugarORANGE.7 TablespoonsPREHEAT OVEN TO 325 DEGREES.Crisco ShorteningCOMBINE SOFTENED BUTTER, SUGAR, SHORTENING, 1 1/2 TablespoonsVANILLA, AND SALT TO A LARGE MIXING BOWL AND Vanilla ExtractBLEND ONLY. DO NOT AIREATE. 3 1/2 TeaspoonsSaltADD EGG AND BLEND IN ONLY. 1 Whole EggADD FLOUR AND MIX ON LOW UNTIL DOUGH BECOMESWAXY. DIVIDE THE DOUGH INTO TWO EQUAL PARTS AND 9 1/4 Cups All-PurposeMIX RED FOOD COLORING INTO ONE HALF AND GREENFlourFOOD COLORING INTO THE OTHER HALF.REFRIGERATEDOUGH FOR 15 MINUTES BEFORE USING. Red & Green Colored ONCE THE DOUGHS ARE ROLLED TOGETHER THEN CUT THE COOKIES 1/2 INCH SugarTHICK AND PLACE EACH COOKIE 1/2 INCH APART ON A COOKIE SHEET AND PLACE ONE HALF OF THE DOUGH ONTO A FLOURED PIECEBAKE 350 FOR 15 TO 20 MINUTES. OF WAXED PAPER. PLACE WAX PAPER ON THE TOP OFTHE DOUGH AND ROLL THE DOUGH WITH A ROLLING PINMAKES 4 DOZEN COOKIES. TO A THICKNESS OF ABOUT 1/4 OF AN INCH. USING ALEAF COOKIE CUTTER, CUT THE COOKIES OUT OF THEDOUGH AND PLACE THE COOKIES ONTO A GREASEDCOOKIE SHEET 1/2 INCH APART. REPEAT THIS PROCESSWITH THE OTHER HALF OF THE DOUGH. COVER WITHCOLORED SUGAR.BAKEAT325DEGREESFOR10TO15MINUTES.MAKES 6 TO 7 POUNDS OF TEA COOKIES ( APPROXIMATELY40 COOKIES PER POUND )251 252'