Bushel Cookies (Pennsylvania Dutch) |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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This is an old recipe my mother found stashed away in her recipe box. This comes from my Great, Great, Great Grandmother Minnie Bindlick, who was Pennsylvania Dutch. She used to make these cookies for large family and church gatherings. As you can see from the amounts, it makes MANY cookies. Please note the amount of cookies this recipe produces is estimated. I took a good guess, as I haven't tried it yet. Perhaps someone will try this recipe and let me know. Ingredients:
3 lbs granulated sugar |
2 lbs brown sugar |
2 1/2 cups shortening |
12 eggs |
1 quart milk |
1 tablespoon cinnamon, ground |
2 lbs raisins, ground |
2 lbs walnuts, ground |
6 lbs flour |
2 tablespoons baking soda |
2 tablespoons baking powder |
2 tablespoons vanilla extract (or 2 tbs. grated orange peel) |
1 teaspoon salt |
Directions:
1. In a very large bowl, cream shortening and sugar together. Add eggs two at a time. Beat well.
2. Sift dry ingredients (flour, baking soda, baking powder, salt and cinnamon) into another very large bowl.
3. Grind raisins and nuts (for you modern-day cooks, use food processor) and add to sifted flour mixture.
4. Add vanilla or orange peel and mix well.
5. Drop onto ungreased cookie sheets. With a lightly dusted fork, press lightly to make a criss-cross pattern on each cookie.
6. Bake at 375 F for 8-10 minutes or until cookie is golden around the edges.
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