Total Time
42mins
Prep 30 mins
Cook 12 mins

I can remember sitting in the kitchen watching my Mom make these as a little girl. I didn't even know what a rolling pin was for the longest, because my Mom always used a smooth glass to roll the dough, then used the opening as the cookie cutter! I love these plain, but my Mom quite often frosted and made sandwich cookies with Chocolate Icing (Frosting) and Sweet Milk and Sugar Icing (Frosting). There are a couple of similar recipes, but they use more shortening. My Mother listed the amount as 1/3 cup heaping...which is more like 1/2 cup.

Ingredients Nutrition

Directions

  1. In a large bowl, beat sugar and crisco until smooth and creamy.
  2. Add egg, buttermilk, and vanilla, and beat until mixed.
  3. In a separate bowl, sift together baking powder, baking soda, and flour.
  4. Add a little of the flour mixture at a time to the sugar mixture stirring by hand until it is thick, smooth, and easy to roll out.
  5. Sprinkle wax paper with flour, and place 1/2 of the dough onto the wax paper. Flatten out and sprinkle with a touch more flour to keep from sticking.
  6. Roll dough thin. Cut with 2 inch cookie cutter.
  7. Repeat with remaining dough until all dough has been used.
  8. Bake on cookie sheet for 10-12 minutes at 375 degrees.
  9. Can be eaten plain or made into sandwich cookies with Chocolate icing or Sweet Milk and Sugar icing.
Most Helpful

5 5

These are tasty little cookies! Very crisp and alone they're not overly sweet, but as you suggested, filling them to make a sandwich cookie ( I mixed up a chocolate frosting, then drizzled with melted semi-sweet chocolate) and we can't stay away from them! I easily halved the batch, which was probably a good thing! :) Thanks for sharing your recipe!