| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mennonite | Breads | 6 | Servings |
INGREDIENTS
| 1 | c | Shortening |
| 2 | c | Brown sugar |
| 1 | c | Granulated sugar |
| 2 | c | White flour |
| 4 | c | Graham flour |
| 1 | ts | Soda |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Sweet or sour milk |
| 1 | ts | Vanilla |
INSTRUCTIONS
Servings: 6 dozen DIRECTIONS: Cream shortening and sugar together until fluffy. Add vanilla. Sift flour. Measure, and add salt, soda and baking powder to flour. Sift again. Add sifted dry ingredients alternately with milk to shortening mixture. Mix thoroughly after each addition. Chill dough in refrigerator overnight. In the morning, turn out on floured board and roll as thin as possible. Cut in squares or any shape desired. Place 1" apart on a greased cookie sheet. Bake at 350-F until crisp and a golden brown. Mrs. Henry E. Yoder, Grantsville, Md. Source: Mennonite Community Cookbook, by Mary Emma Showalter, 1957. Recipes from old Mennonite cookbooks, brought up to date with standard measures and directions. From: Sallie Austin From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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