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.
- In a large bowl, beat sugar and crisco until smooth and creamy.
- Add egg, buttermilk, and vanilla, and beat until mixed.
- In a separate bowl, sift together baking powder, baking soda, and flour.
- 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.
- 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.
- Roll dough thin. Cut with 2 inch cookie cutter.
- Repeat with remaining dough until all dough has been used.
- Bake on cookie sheet for 10-12 minutes at 375 degrees.
- Can be eaten plain or made into sandwich cookies with Chocolate icing or Sweet Milk and Sugar icing.
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!