| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 1 | Dozen | |
INGREDIENTS
| 2 | c | All purpose flour |
| 4 | ts | Baking powder |
| 1/2 | ts | Cream of tartar |
| 1/2 | ts | Salt |
| 2 | tb | Sugar |
| 1/2 | c | Shortening |
| 1 | lg | Egg, beaten |
| 2/3 | c | Milk |
INSTRUCTIONS
Sift dry ingredients together into a bowl. Cut shortening into flour mixture until it is the consistency of cornmeal. Combine beaten egg and milk and slowly pour into flour mixture. Stir to make a stiff doug. Knead five times on a floured surface. Roll to a 1/2 inch thickness, cut with a 1 1/2 inch cutter dipped in flour. Bake on a lightly greased cookie sheet in a preheated 425 degree oven for 10 to 15 minutes. Alumni Cookbook ++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++ Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 26, 98
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