CATTRAY44 graciously shared this family recipe with me today. my children and husband have gorged themselves on this fantastic treat!
Grandma Pauline Smith's Sugar Cookies
1 C. Shortening or Lard (i used lard)
2 C. Packed Brown Sugar
2 Eggs
1 C. Buttermilk
1 tsp. Vanilla
(i used real homemade vanilla the CATRAY44 makes...so good!)
1 tsp. salt
2 tsp. baking soda
4 1/2 C. All Purpose Flour
(this is how i made the recipe, contact CATTRAY44 for any questions as she is the cookie master!
)
Whip lard until light and fluffy. Add brown sugar and cream. Add eggs one at a time while whipping until light. Mix in vanilla. Mix in buttermilk until well incorporated.
Mix salt, baking soda & flour together in a separate bowl. Add to wet mixture one third at a time. Mix until incorporated.
Cover bowl and chill for at least 1 hr.
Preheat oven to 375*.
Roll cookie dough out on well floured surface about 1/4 -1/2" thick. Cut with floured cookie cutter. Place six on baking sheet and bake for about 9-11 minutes. (Until edges are barely toasty brown and the center of the cookie does not hold a finger print.)
Let sit for one minute on baking sheet, remove to cooling rack. Cool completely. Store in sealed container/plastic bag.
Better the second day, but good anytime!
Thank You, CAT for sharing this family treasure! Our family will be passing it down also!
Grandma Pauline Smith's Sugar Cookies
1 C. Shortening or Lard (i used lard)
2 C. Packed Brown Sugar
2 Eggs
1 C. Buttermilk
1 tsp. Vanilla
(i used real homemade vanilla the CATRAY44 makes...so good!)
1 tsp. salt
2 tsp. baking soda
4 1/2 C. All Purpose Flour
(this is how i made the recipe, contact CATTRAY44 for any questions as she is the cookie master!
Whip lard until light and fluffy. Add brown sugar and cream. Add eggs one at a time while whipping until light. Mix in vanilla. Mix in buttermilk until well incorporated.
Mix salt, baking soda & flour together in a separate bowl. Add to wet mixture one third at a time. Mix until incorporated.
Cover bowl and chill for at least 1 hr.
Preheat oven to 375*.
Roll cookie dough out on well floured surface about 1/4 -1/2" thick. Cut with floured cookie cutter. Place six on baking sheet and bake for about 9-11 minutes. (Until edges are barely toasty brown and the center of the cookie does not hold a finger print.)
Let sit for one minute on baking sheet, remove to cooling rack. Cool completely. Store in sealed container/plastic bag.
Better the second day, but good anytime!
Thank You, CAT for sharing this family treasure! Our family will be passing it down also!
