August 30, 2008
Honestly, I have never found these online or anywhere else, other than Grandma. The brown sugar with the buttermilk is maybe the difference. Careful, that baking soda goes crazy in the buttermilk…
Grandma Smith’s Sugar Cookies
2 cups brown sugar
2 eggs 1 cup shortening
2 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
4 cups of flour (you may need a little more than this- Grandma always was a little vague on that amount, and you will add some when you roll them.
In a large mixing bowl, cream together 2 cups brown sugar 2 eggs 1 cup shortening
In a separate container, mix 1 cup of buttermilk with 2 tsp. baking soda. Add to the sugar mixture. To the above add the vanilla, 4 cups of flour and 1 tsp. salt.
Chill well (Grandma used to leave them over night, but sometimes I just stick them in the freezer for a little while.) Roll out on floured surface 1/4 -1/2 inch thick. Cut out with a drinking glass ( or any other circular cutter.)
Preheat the oven to 375* Bake just till done- not brown. Time will vary depending on how big you cut them and how thick. Start watching them at about 8 minutes. Should be firm but slight finger imprint. These bake up fat, thick and heavy. I wish I could tell you better how to tell when they are done – anywhere between 10-15 minutes depending on how thick or large you make them.
I had a hard time writing down the way Grandma made them. The cookies should not be crisp. I also forgot to mention to sprinkle sugar over the top before baking. My grandma rolled them, and so do I, but my mom and sister just plunk a little on the cookie sheet and smash them down a little bit with the bottom of a floured glass.
I use a baking stone, so I don’t grease the pan, but you may need a very small amount of grease on the cookie sheet, rubbed in well. I hope they turn out well. They are soo good when they are cooled off and with a big glass of milk or coffee…We loved them with milk- great dunked! The dough is delicious- just warning you- i have to guard it from my kids. Hope you enjoy them!
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