Grandma Cookies
From ahnk 7 years agoIngredients
- 1/2 cup butter (or Crisco Shortening (not my preference) ) shopping list
- 2 cup sugar shopping list
- 1/2 cup buttermiilk shopping list
- 2 eggs shopping list
- 1 tsp vanilla shopping list
- 4-5 cups SIFTED flour shopping list
- 2 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- * * * shopping list
- optional: shopping list
- 1/2 tsp nutmeg for accent of the original flavour shopping list
- 1/4 tsp cream of tatar if making cookies smaller than 2" to prevent "rock solid cookie syndrome". shopping list
How to make it
- Melt butter over low heat to ease mixing by hand.
- Put 4 cups sifted flour with baking powder & baking soda (& nutmeg option) & then mix.
- Add sugar & butter & then mix. Make a well (an empty center of the mix)
- Add buttermilk, eggs, & vanilla & then mix.
- Flour counter, and grab a handful of flour and all the dough.
- Use spongy, not sticky dough (use light flour on hands) rolled about 5/8".
- Make cookies with a 2" (5.08cm) cookie cutter.
- Bake at 400F for 12 minutes, or until very slightly browned.
- Break them loose right away but let cool before stacking or they deform & stick to each other
- notes:
- using all 5 cups of unsifted flour makes cookies that are about as solid as a cookie can be and still be eaten, and they aren't very sweet. They were popular, but I am at a loss for why. I did not do a repeat because it was an accident and rock-solid cookies are ridiculous. I might have also switched the SODA and POWDER as well. A professional baker told me to try Cream of Tatar, or make larger cookies.
- I prefer the nutmeg but SOME PEOPLE are allergic to nutmeg, so that is why it is an option.
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