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This recipe was passed down from my
Grandmother's Grandmother. Her recipe called for "tins" as the
measurement. We found a tin which was home forged and found that it
equals 1 2/3 Cups. Regular spoons were used for the spices which is
why all measurements are rounded. Bacon fryings were used in most of
the cookies giving just a hint of a different taste but most importantly,
keeping the cookies soft. Flour in the recipes rarely had measurements as
good cooks were supposed to know when the dough was right. My
grandmother, Marjorie Fowler, always had these in a large lard can on her
enclosed back porch. There were always three cans of cookies (sugar,
gingerbread and oatmeal) and a pressure cooker filled with home grown and
popped, popcorn. |
| Quantity |
Ingredients |
Preparation Notes |
| 1
2/3 Cups |
Sugar |
- Cream sugars and shortening in a large bowl.
- Add eggs
- Add Nutmeg and salt
- Add Buttermilk
- Mix soda in 2 Tablespoons of water to dissolve and
add
- Mix baking powder into a little flour to thicken
then add
- Add enough flour to be able to have dough form a
ball and roll-out.
- Use a large round cookie cutter or large canning
jar ring to cut out cookies.
- Place cookies on greased cookie sheet about one inch
apart.
- Place a raisin in the center of each cookie and
dust with regular or colored sugar
- Bake at 400 degrees until the edges of the cookies
are a light brown and a fingerprint does not remain when touched.
- Store in airtight container.
|
| 1
2/3 Cups |
Brown Sugar |
| 1
2/3 Cup |
Lard or Fryings (Crisco will work) |
| 2 |
Eggs |
| 1
tsp |
Nutmeg - rounded |
| 1
tsp |
Salt |
| 1 pt |
Buttermilk |
| 1
tsp |
Soda - rounded |
| 1
tsp |
Baking Powder rounded |
|
Flour (Enough to roll out dough) |
|
Raisins |
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