ingredients |
1 |
cup |
shortening
(soft) or margarine |
2 |
cups |
brown
sugar, packed |
2 |
lg. |
eggs |
1/2 |
cup |
sour
milk (buttermilk)* |
3-1/2 |
cups |
flour,
sifted |
1 |
tsp. |
baking
soda |
1 |
tsp. |
salt |
1-1/2 |
cups |
pecans,
broken |
1 |
cup |
red
glacé cherries, halved |
1 |
cup |
green
glacé cherries, halved |
2 |
cups |
white
raisins |
|
|
|
* |
If
buttermilk is
unavailable, add
enough sweet milk to 1 Tbsp. vinegar or
lemon juice
to make 1 cup. Reserve 1/2 cup for another use. |
|
method |
Cream
shortening, brown sugar, and eggs together; add buttermilk/sour milk.
Sift flour, soda, and salt together and stir into creamed mixture. Add
cherries, pecans, and raisins.
Chill overnight. (If you
skip this step the cookies spread out too much and burn
easily.)
Preheat oven to 400º. Drop teaspoonfuls of
batter on greased baking sheets 2 inches apart. Bake for 8 – 10
minutes.
|
About
7 dozen |
: Grace
Helms
(Karen Helms Sublett’s mother) |
variation |
- Substitute 2 cups
chopped dates for white raisins.
|
|
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