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1 Tasse | shortening |
1 1/2 Tasse | sugar |
3 | eggs |
4 Tasse | all-purpose flour |
2 Teelöffel | baking powder |
1 Teelöffel | Baking soda |
1/2 Teelöffel | salt |
1/4 Tasse | buttermilk |
1 | (up to) |
1 1/4 Teelöffel | almond extract |
| sugar optional |
Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, soda and salt; add to creamed mixture alternately with buttermilk. Mix well. Stir in extract. Cover and chill 1 hour.
Roll dough to 1/4-inch thickness on a floured surface. Cut with a 2-3/4-inch round cookie cutter; place on greased cookie sheets. Bake at 350 degrees for 15 minutes or until edges begin to brown. Sprinkle with sugar, if desired. Cool. Yields 4 dozen. Dorothy Burgess, Huntsville, Tx.
Southern Living, Jul 90
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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