Post by kinky on Nov 10, 2019 15:26:29 GMT
Coffee Can Cookies
2 c. sugar
2 c. shortening
2 eggs
1 c. buttermilk
5 to 6 c. flour
¾ tsp. salt
2 tsp. baking powder (slightly rounded)
2 tsp. baking soda (not quite level)
2 tsp. vanilla
Sift together ½ c. flour, salt, soda, powder, and set aside. Mix eggs, sugar, and shortening until creamy. Add flour/ soda mixture to creamed ingredients and then alternate buttermilk and the rest of flour until somewhat stiff. Place in refrigerator for 4 to 6 hours or overnight. Roll out to ¼ inch thickness and cut with open cookie cutters (design ones stick very bad) dipped in flour. Place on cookie sheet and bake at 400 degrees for 8 to 10 minutes or until edges are slightly brown (the darker the edges the crisper the cookie). Cookies will be stiff if not alternating butter milk and flour mix.
I will roll out the dough twice before cutting shapes with knife and the dough gets stiff if you work it more than that.
2 c. sugar
2 c. shortening
2 eggs
1 c. buttermilk
5 to 6 c. flour
¾ tsp. salt
2 tsp. baking powder (slightly rounded)
2 tsp. baking soda (not quite level)
2 tsp. vanilla
Sift together ½ c. flour, salt, soda, powder, and set aside. Mix eggs, sugar, and shortening until creamy. Add flour/ soda mixture to creamed ingredients and then alternate buttermilk and the rest of flour until somewhat stiff. Place in refrigerator for 4 to 6 hours or overnight. Roll out to ¼ inch thickness and cut with open cookie cutters (design ones stick very bad) dipped in flour. Place on cookie sheet and bake at 400 degrees for 8 to 10 minutes or until edges are slightly brown (the darker the edges the crisper the cookie). Cookies will be stiff if not alternating butter milk and flour mix.
I will roll out the dough twice before cutting shapes with knife and the dough gets stiff if you work it more than that.