These cookies are a bit like crispy powdered sugar doughnuts. They are made by dipping a special tool into a batter, and deep fried.

1-1/2 lbs. shortening

1 cup flour
1 cup milk
1/2 tsp salt
1 - 3 tsp sugar
1 egg, unbeaten
food coloring (optional)

Makes about 5 dozen shells.

1. Screw handle into hole of decorative mold. Be sure it is firmly in place.
2. Heat shortening for frying to 365°
3. Mix the rest of the ingredients into a smooth batter.
4. Heat the mold by dipping it into the hot shortening for about 15 seconds. Remove mold and let excess shortening drain off, or blot it on a paper towel. Blotting is best when making molds to be filled as it assures a solid bottom for the shell.
5. Dip the mold into the batter. Hold the mold level while dipping. Let the batter come not quite to the top of the mold. It will rise to the top of the mold while frying so that the shell can slide off easily after frying.
6. Dip the batter-coated mold all the way into the heated shortening. Deep-fry it until shell is delicately browned (it took about 20 seconds for me, but the original directions said it could take up to 45 seconds).
7. Remove mold from shortening. Shells should easily drop off mold (when molds are new, tap gently to get shell off).
8. Drain excess shortening on paper towels.
9. Sprinkle with sifted powdered sugar and eat as a cookie.
10. Alternately, don't cover with powdered sugar. Instead, fill the shells with creamed chicken, fish or meat fillings. Cheese fillings or party dips also work. Other dessert options are to fill the shells with fruit, jam or whipped cream.
11. Store shells at room temperature in an uncovered container in a dry place.