Yield: 48 Servings
|4 cups||All-purpose flour|
|2 teaspoons||Baking powder|
|1 teaspoon||Baking soda|
|¼ cup||Buttermilk (up to)|
|1¼ teaspoon||Almond extract|
Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, soda and salt; add to creamed mixture alternately with buttermilk. Mix well. Stir in extract. Cover and chill 1 hour.
Roll dough to ¼-inch thickness on a floured surface. Cut with a 2-¾-inch round cookie cutter; place on greased cookie sheets. Bake at 350 degrees for 15 minutes or until edges begin to brown. Sprinkle with sugar, if desired. Cool. Yields 4 dozen. Dorothy Burgess, Huntsville, TX.
SOUTHERN LIVING, JUL 90
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .