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These cookies are like no other I have ever found. They were my grandma’s recipe and are a tradition in my family. Grandma didn’t really measure the flour and never wrote down a set time for baking them. Because of that you may have to experiment a little. In my oven, it is usually about 13 minutes. These are great dunked in milk!
Difficulty: Intermediate
Servings: 2 dozen
Prep Time: 20 minutes prep. time, several hours to chill Cook Time: 10-15 minutesIngredients
2 cups brown sugar
2 eggs
1 cup shortening or lard
1 cup buttermilk
2 tsp. baking soda
1 tsp. vanilla
4 – 5 cups flour
1 tsp. salt
Directions
Cream together, sugar, eggs and shortening.
In a separate bowl, combine the buttermilk with the baking soda and add them to the creamed mixture.
Add vanilla and salt.
Add the flour one cup at a time, making sure to mix well.
Chill well.
Roll out on floured surface and cut out. Sprinkle with sugar and bake on lightly greased cookie sheet.
Bake at 375* until little or no finger print shows. They should be very lightly golden- soft, fat and cake-like after they cool. Grandma sometimes added ground dates to the recipe, and that was delicious, too.
Categories: Cookies & Bars, Old-Fashioned
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8:30
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These remind me of a kind of Pennsylvania Dutch cookie called Lep Cookies.