Total Time
Prep 10 mins
Cook 12 mins

These are great for showers, tea times, or just because. These are delicate cookies with an old fashioned taste. I real must in the summer with a glass of lemonade on the side.. I listed shortening or lard. I prefer the lard to be honest. Its not the healtiest choice for some, just the orginal recipe calls for lard. Never messed with perfection when I found it...

Ingredients Nutrition


  1. Mix in order given.
  2. Drop by spoonfuls on cookie sheet.
  3. Bake at 350 until done.
  4. Frost with powder sugar frosting. Or just dust them in powder sugar. * prefer that myself*.


Most Helpful

I'm not rating this for several reasons. 1) The yield is not logical--almost 4 cups of flour yields 12 cookies? More like 72 cookies, based on other recipes very similar. 2) I wish the chef posting this had mentioned that they were CAKE-LIKE cookies; my family can not stand cake cookies so after making them, I had to gift them away. 3) I'm a very experienced baker but could barely get these onto the cookie sheet; as the other poster said, it was almost a liquid batter, not a dough. Had to put the dough into the freezer to harden up enough to form into cookies. I ate one; it was okay but nothing I'd bother to make again.

The_Swedish_Chef April 01, 2010

We thought these were ok, but didn't really love them. After 4 cups of flour, my dough was the consistancy of frosting. I added a little more flour, refrigerated the dough and that seemed to help a bit. I wonder if this dough would be suitable for a cookie press? The buttermilk was noticeable and I liked that flavor. I think the recipe would benefit from a tsp of extract like vanilla or lemon. For the second pan, I formed the dough into a ball and rolled in granulated sugar before baking. I liked them better like this. *Made for Fall PAC 2008*

Brenda. September 24, 2008

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