| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cookies |
12 |
Dozen? |
INGREDIENTS
| 20 |
oz |
Dark Karo Corn Syrup |
| 2 |
c |
White granulated sugar |
| 1 |
c |
Butter plus 1 cup lard OR– |
| 2 |
c |
Crisco |
| 1 |
ts |
Salt |
| 4 |
|
Eggs, beaten slightly |
| 1 |
c |
Buttermilk |
| 3 |
ts |
Baking soda |
| 1 |
ts |
Anise oil |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Cloves |
| 1/3 |
ts |
Ginger |
| 2 |
c |
Finely chopped nuts |
| 10 |
c |
Flour |
INSTRUCTIONS
Boil the Karo syrup for 2 minutes, and then add the sugar, butter, and
salt. Stir until sugar and shortening are melted, then cool. When cool,
add remaining ingredients (except flour). Add flour in increments until
dough is very stiff. Chill thoroughly (can even be frozen).
Roll chilled dough into rolls about the width of a finger. Cut with a knife
into small 'pillows'. Pat pillows flat and bake in moderate oven (350
degrees? ~- time is unknown so I'd have to guess maybe 8-10 minutes. This
is an old recipe of my grandmothers and it doesn't^? specify).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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