Home >  Lifestyle >  Food

Pittsburgh Post-Gazette

2 cups white sugar
1 cup butter
1/2 cup lard
3 eggs
1/2 cup sour cream or milk
2 teaspoons vanilla
6 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder

Cream butter, lard (we used butter-flavored vegetable shortening) and sugar. Add eggs and vanilla and mix well. Mix dry ingredients together and add to butter mixture, alternating with sour cream, beating well after each addition.

Chill dough for at least 1 hour. Roll onto lightly floured board, cut into circles and bake at 350 degrees for 12 to 15 minutes. Cookies will remain white. Cool on wire racks; store in airtight container.

Another option: Roll tablespoons of dough into balls and place on greased cookie sheet. Press balls into circles with the bottom of a buttered glass that has been dipped in additional white sugar. Bake.

Note: To make 1/2 cup sour milk or cream, put 1/2 tablespoon of vinegar into a glass mixing bowl and pour in enough milk to make 1/2 cup. Let set for several minutes until soured. (Another tip: Skim milk that has been soured can be substituted for buttermilk.)

Grandmother Allie Garner

Thursday, November 29, 2001