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Another given to me by Peg (Miriam) Raver tucked in her 1940 "Rumford Complete Cookbook: Revised" She tells me you can substitute shortening for lard, but it doesn't have the same flavor. She also specifies Brer Rabbit brand Molasses. If you are unsure how to make 'thick' or sour milk, here is a link http://www.ehow.com/how_2112460_sour-milk-substitute-buttermilk.html Posted mostly for safekeeping. Not sure how many cookies a batch will make. Comments are appreciated!
- There were no directions given with the recipe other than to bake 10-12 minutes, so these are my best guess.
- Heat oven to 350 degrees F. You may need to adjust here or there.
- Cream lard, and brown sugar together.
- Mix in 1 egg, molasses, and sour milk.
- Add slowly flour and baking soda.
- Either drop by teaspoons or make little balls.
- Beat second egg in separate bowl and brush over the tops before baking.
- Bake 10-12 minutes.