SUGAR COOKIES  (TEA CAKES) 

3/4 cup soft parkay margerine 
1 cup sugar 
2 eggs ( large to extra large) 
1/2 teaspoon vanilla and butter flavoring 
2 1/2 cups self rising flour 

Mix first 4 ingredients until creamy, then add flour a little at a time. 
Then mix same recipe except use Crisco shortening instead of parkay. 
Take the batches of dough and mix together. 
Chill at least 4 hours, ( better is overnight) 
To bake - pinch off a chunk of dough and place between two sheets flour coated wax paper. 
Roll with rolling pin until 1/2 to 1/4 inch thick. 
Cut into desired shapes and place on parchment covered pans. 
Bake at 400 degrees for 5 - 8 minutes. 
Pam DeWoody