Saturday, June 27, 2009

Jack's Mom's White Cookies

Before we got married, my little country church put out a cookbook of favorite recipes by the church ladies. I think probably most organizations do this. I remember helping type those recipes as the book wasn't being printed by a publishing company as most cookbooks are done now. I was a student at a business college; and because I was going to be a secretary, they figured I could do the bulk of the typing. The pressure was on! There could be no white-out or typos. I still have a couple copies of that book, and just looking through it reminds me of a lot of sweethearts that have passed away, but their names in that book and the recipes help keep their memories alive.

This is a cookie recipe that Mom's dear friend Shirley submitted. Mom bought a 4" cookie cutter at an auction that she used to cut out these cookies. When we were dividing up Mom's things years ago, I told my sister I wanted Mom's recipe box, her rolling pin, and that cookie cutter; and so now it lives with me. I couldn't imagine cutting these cookies with anything else. I would think cutting the ends from a clean tuna can would make a nice large cookie as well.

If you are not a fan of nutmeg, consider leaving it out and just use a good, strong vanilla. Please note, though, there is no vanilla in this recipe otherwise.

And also note that Shirley uses a heaping cup of shortening. She uses Crisco (not butter flavored). I dig a 1-cup measure into the can and then just dump it into the mixing bowl.

2 cups sugar
1 cup shortening (heaping)
2 eggs
1 cup buttermilk
1 teaspoon soda
2 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon salt
4 to 5 cups flour (to make a soft dough)

Combine sugar and shortening and add the eggs. Sift together the dry ingredients and mix alternately with the buttermilk. You will want a soft dough that isn't too sticky. Refrigerate the dough for an hour or so to firm it up. Roll and cut with a cookie cutter. Sprinkle with sugar; put a raisin in the center. Bake at 375° for 8 to 10 minutes. Makes about 3 dozen depending on the size of the cookie cutter.


Sue said...

That is so precious the cookbook you have! What a keepsake!

I love that you dig a 1 cup measuring cup to scoop the shortening. I do the same thing. It's all good!

Have a lovely weekend!

Sara said...

I still have my grandmother's cookbook and use it...

I worked for a big church - and I put together their was huge!!!

Mandi @ Sweetly Home said...

Mmm mmm good!