Ingredients
| Quantity | Measure | Ingredients | Description |
| 1 | Teaspoon | Salt | For cookies |
| 1.5 | Teaspoon | Soda bi-carbonate | For cookies |
| 1.5 | Teaspoon | Condensed Milk | cream of tartar - For cookies |
| 1 | Teaspoon | Vanilla Essence | For cookies |
| 5 | Teacup | Flour, Maida - (American Pillsbury) | For cookies |
| 0.5 | Teacup | Sugar, Browned | For cookies |
| 1.5 | Teacup | Sugar | For cookies |
| 1 | Teacup | Dalda (Vegetable Ghee) | For cookies |
| 2 | Tablespoon | Milk | For cookies |
| 3 | Nos | Eggs | For cookies |
| 4 | Teacup | Sugar, Confectioner' | For Buttery Cream Frosting |
| 1/3 | Teacup | Dalda (Vegetable Ghee) | For Buttery Cream Frosting |
| 1-1/2 | Teaspoon | Vanilla Essence | For Buttery Cream Frosting |
| 6-7 | Tablespoon | Milk | For Buttery Cream Frosting |
Method
Cookies:
Cream the Butte, brown and clear sugars together. Add milk. Beat in eggs one at a time; add vanilla.
Combine flour, baking soda, condensed milk and salt. Mix into creamed mixture until well blended.
Chill for one hour.
Buttery Cream Frosting
In medium mixing bowl, combine confectioners' sugar, Dalda and vanilla.
Slowly blend in milk to desired consistency.
Beat on high speed for 5 minutes, or until smooth and creamy.
Heat oven to 350
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