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I have an old recipe thats been handed down and I am at a loss trying to figure it out. The recipe is for a dough that has crisco in it. Only problem is i don't know where the cricso comes in. It calls for flour and sugar water, basic dough. I am wondering if the crisco should be added to the flour mixture. It alludes to kneading the dough until it is workable and shiny, which I am assuming would be from the addition of crisco shortening in the mixture. Wondering if anyone has any ideas to help me with this dilemna.
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