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...
- 2 cups sugar
- 1 cup shortening or 1 cup lard
- 2 eggs
- 1 cup buttermilk
- 3 1⁄2-4 cups flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- Mix in order given.
- Drop by spoonfuls on cookie sheet.
- Bake at 350 until done.
- Frost with powder sugar frosting. Or just dust them in powder sugar. * prefer that myself*.
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.
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*