When I was a child, I would “help” Grandma make these cookies. It was great fun (messy too!) and the prize was a fresh warm cookie, sweet and soft. This recipe puffs up to make great sugar cookies.
Yield: 3 dozen
1 cup milk
1 Tbsp. white vinegar
6 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
¼ teaspoon ground nutmeg
1 pinch salt
2 1/2 cups white sugar
1 1/2 cups shortening
3 eggs, beaten
1 teaspoon vanilla extract
1. Preheat oven to 350°F. Grease cookie sheets.
2. To make sour milk, add vinegar to milk, and let stand for 5 minutes.
3. In a medium bowl, stir together 4 cups flour, baking powder, baking soda, nutmeg, salt, and sugar.
4. Cut in the shortening until the mixture resembles coarse crumbs.
5. Stir in sour milk, beaten eggs, and vanilla. Add the remaining flour. Stir and handle as little as possible or the dough will toughen. Dough should be very soft.
6. Toss the whole batch of dough on a heavily floured surface. Pat it out with a liberal dusting of flour to about ½ inch thick. Lightly roll out dough with a rolling pin to ¼ inch thick. Cut with 2 ½ inch biscuit cutter, pressing straight down. Do not twist. Lift gently and carefully with spatula. Toss gently between hands to shake off excess flour. Place cookies 2 inches apart on the prepared cookie sheets.
7. Put some sugar in a salt shaker and sprinkle cookies with sugar.
8. Bake for 8 to 10 minutes. Cool on brown paper.