| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Unbleached Flour; Sifted |
| 1/2 |
ts |
Baking Soda |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Shortening |
| 1/4 |
c |
Butter Or Margarine |
| 1 |
c |
Granulated Sugar |
| 1 |
lg |
Egg Yolk |
| 1/2 |
c |
Buttermilk Or Sour Milk |
| 1/2 |
ts |
Vanilla Extract |
| 1 |
lg |
Egg White |
INSTRUCTIONS
Preheat the oven to 375 Degrees F. Sift the flour, soda, and salt
together, and set aside. Work the shortening and butter together, with a
spoon, until fluffy and creamy. Add the sugar slowly, continuing to work
until light. Then add the egg yolk and beat until light and fluffy. Add the
flour mixture alternately with the buttermilk, beating well after each
addition. Stir in the vanilla and then gently fold in the stiffly beaten
egg white. Drop by rounded Tablespoonfuls 3 inches apart on a greased
cookie sheet.
Flatten with a spatula to 1/2-inch thickness. Bake in the preheated over
for 20 minutes or until done. Makes 18 3-inch cookies.
Per serving: 419 Calories (kcal); 17g Total Fat; (36% calories from fat);
5g Protein; 63g Carbohydrate; 56mg Cholesterol; 371mg Sodium Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2
Other Carbohydrates
from the Monthly Recipe Swap, converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@ibm.net> on Dec
06, 1999
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