| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Shortening (part butter) |
| 1 |
c |
Sugar |
| 2 |
|
Eggs; beaten |
| 2 |
ts |
Vanilla |
| 1 |
c |
Sour cream |
| 5 |
c |
Cake flour |
| 2 |
ts |
Baking powder |
| 1 1/4 |
ts |
Salt |
| 1 |
ts |
Soda |
INSTRUCTIONS
CREAM
MIX TOGETHER
SIFT TOGETHER
Add flour mixture alternatively with the liquid to the sugar mixture. Chill
thoroughly. Roll out and cut with cookie cutter. Sprinkle with sugar and
press lightly. Bake in moderate oven (375) for 15 minutes.
I do not use as much salt when I make it. I only use 3/4 t. They seem a bit
salty to me when made with the full amount of salt.
The hints are from my own experience. The recipe is from a hand-written
index card that has been forever in my mother's recipe card box. Posted to
TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com (Caroline
R McBride) on Jul 28, 1997
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”