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| GRANDMA'S BELGIAN BUTTERMILK COOKIES | |
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Belgian immigrants took these cookies with them to the fields where they farmed for a lunch that included milk and cheese. The recipe dates back to before the 1930-1940s. 3 cups sugar 2 cups shortening 4 eggs, beaten 2 cups buttermilk 2 tbsp. vanilla 2 tsp. salt 3 tbsp. baking powder 3 tbsp. baking soda 5 cups all-purpose flour Cream sugar and shortening. Add eggs, buttermilk and vanilla. Sift in salt, baking powder and baking soda. Slowly sift in enough flour to make a soft, pliable dough. Refrigerate for at least one hour. Roll dough out and cut out cookies with a large cookie or biscuit cutter. Bake at 350°F for about 15 minutes, or until edges just turn a golden brown. Submitted by: From my cousin Kandice's recipe file, Wisconsin | |
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