| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookie | 48 | Servings | |
INGREDIENTS
| 1 | c | Shortening |
| 1 1/2 | c | Sugar |
| 3 | Eggs | |
| 4 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/4 | c | Buttermilk (up to) |
| 1 1/4 | ts | Almond extract |
| Sugar (optional) |
INSTRUCTIONS
Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with buttermilk. Mix well. Stir in extract. Cover and chill 1 hour. Roll dough to 1/4-inch thickness on a floured surface. Cut with a 2-3/4-inch round cookie cutter; place on greased cookie sheets. Bake at 350 degrees for 15 minutes or until edges begin to brown. Sprinkle with sugar, if desired. Cool. Yields 4 dozen. Dorothy Burgess, Huntsville, TX. SOUTHERN LIVING, JUL 90 From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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