YIELD: 1 DOZEN
PREP: 10 MIN., COOK: 15 MIN.

4 CUPS ALL PURPOSE FLOUR
2 TBSPS. BAKING POWDER
½ TSP. BAKING SODA
2 TSPS. SALT
1 (12-OUNCE) CONTAINER MRS. STRATTON’S PIMENTO SPREAD
2 LARGE EGGS
1 (8-OUNCE) CONTAINER SOUR CREAM
½ CUP VEGETABLE OIL
1/3 CUP HALF-AND-HALF OR MILK

COMBINE FIRST 5 INGREDIENTS; STIR IN PIMENTO SPREAD.

COMBINE EGGS AND NEXT 3 INGREDIENTS; ADD TO FLOUR MIXTURE, STIRRRING JUST UNTIL MOISTENED.

KNEAD DOUGH 10-12 TIMES ON A LIGHTLY FLOURED SURFACE. ROLL OR PAT TO ¾-INCH THICKNESS.

CUT DOUGH WITH A 3-INCH ROUND CUTTER; PLACE ON A LIGHTLY GREASED BAKING SHEET.

BAKE AT 400 DEGREES FOR 15 MINUTES.