October 29, 2017
Desserts, Cookies, Dairy,
Christmas, Entertaining, Oven Bake, No Eggs, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
Add toRecipe Book
Add toShopping List
"This keeps well in a tin for weeks. You eat it by breaking off pieces of one of the cakes. As it is very rich, a little goes a long way. The number of servings given here is very approximate. This recipe came from my mother."
Have shortening at room temperature but do not let it melt. Cream it.
Add sugar and salt gradually.
Mix and beat to a frothy mass.
Add nutmeg and flour, mixing in by hand a little at a time.
Knead till smooth. Pat dough rather firmly together so it won't fall apart.
Shape into a roll 4-5" in diameter, and cut off pieces about 1" thick. This should make about 6 large cakes. Scallop the edges with a fork.
Bake on a greased sheet till light golden at 325-350', about 30-40 minutes.
There is nothing quite like the smells and memories of fresh baked cookies. Serve them...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Recipe Stories / Blog
Well, as they say... good intentions are absolutely every...thing! Right? Well,...
It's that time of day again. When the clock turns to a certain time and seems to...
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....