Yield: 6 Servings
|3 teaspoons||Baking powder|
Cream together sugar, egg yolks and shortening until very creamy. Add milk.
Then add flour, about a cup at a time, until dough gets to a consistency that can be rolled out and handled without breaking. This dough can be frozen for later use. May be rolled out and cut; baked and used as tea cakes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .