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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 48 |
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This is an old recipe from 1952. This is a drop cookie so make large or small. Test one or two first when baking to get the right temp. and the right size desired. Ingredients:
4 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
1 teaspoon nutmeg |
1 cup shortening |
1 cup white sugar |
1 cup brown sugar |
3 whole eggs |
3/4 cup evaporated milk or 3/4 cup cream |
1/4 cup water |
2 teaspoons baking soda |
2 tablespoons white vinegar |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven 375 degrees.
2. Sift flour, baking powder, salt, and nutmeg all together and set aside.
3. Cream shortening and sugars until fluffy.
4. Add eggs one at a time beating until well mixed.
5. Combine cream and water.
6. Add alternately with the flour mixture to the creamed sugar mixture.
7. Mix the soda and vinegar together in a small cup.
8. Add mixture to the batter.
9. Add vanilla.
10. Combine all well into batter.
11. Drop onto parchment lined or greased cookie sheet in desired sizes.
12. Press raisin, date, or nuts in the centre of each cookie if desired.
13. Bake at 375 degrees for 12 minutes, or until lightly golden browned.
14. Always test bake a cookie to see how long and desired texture and size before baking the whole batch. These puff very well.
15. Don't forget to let the test cookie, cool and taste it also when test baking.
16. This recipe makes four dozen good sized cookies.
17. This is a amish recipe, I recieved from Coldwater, Michigan.
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