1 c Shortening
1 1/2 c Sugar
3 Eggs
4 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/4 c Buttermilk
1 -(up to)
1 1/4 ts 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
Recipe Archive,
Yields
48 Servings