| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cookie |
60 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Sifted flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
c |
Shortening |
| 3/4 |
c |
Sugar; granulated or brown |
| 1/2 |
c |
Dark corn syrup |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 |
c |
Black walnuts; chopped |
| 1/4 |
c |
Milk |
INSTRUCTIONS
submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA)
Sift together flour, baking powder and salt. Cream shortening. Add sugar
gradually and cream until light and fluffly. Add corn syrup; blend
thoroughly. Add eggs, one at a time, beating well after each addition. Stir
in vanilla and nuts. Add sifted dry ingredients, alternately with milk.
Drop by teaspoonfuls on greased baking sheet. Bake in moderate oven (375
degrees) for 12-15 minutes. Makes 5 dozen cookies. **Pecans can be
substituted for walnuts.
Recipe Archive - 01 July 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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