Grandmother's Soft Sugar Cookies |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This is an old photocopied recipe that looks like it originated in Hamilton, Indiana. The recipe is attributed to Letha Teegarden. It is my favorite cookie and the one I make most often. *Sour Milk substitution= sweet milk + 2 Tbsp vinegar to make 1 cup. I always use the substitution. For the flavoring I add a Tbsp of vanilla. I'm too impatient to wait for the dough to chill, so I make them into drop cookies... I put the dough in the freezer in between batches to make it easier to work with. I have successfully substituted half the flour with white whole wheat flour and no one could tell the difference. Ingredients:
2 eggs |
1 teaspoon salt |
1 1/2 cups sugar |
1 cup lard or 1 cup crisco |
1 cup sour milk |
1 teaspoon baking soda (original recipe just says soda) |
2 teaspoons baking powder |
4 cups flour |
flavoring, as desired |
Directions:
1. Combine eggs, salt, sugar, lard and baking powder and beat smooth. Then add soda to milk and while foaming add to first mixture and beat smooth again, then add flour a little at a time to keep dough smooth.
2. It will be too soft to roll so chill for an hour or leave overnight. Roll dough, adding a little flour, so it will handle a little easier but use as small an amount as possible because dough too stiff makes hard, dry cookies.
3. Bake at 375 degrees for about 10 minutes.
|
|