Jennifer's StoryEven in making a "family" cookbook, there are times when someone extremely close to the family shares a recipe from their family. This is the case here. Linda Fischer, my children's pastor, is an amazing close personal friend. Her personality is like no one else's I know. She, along with her two daughters, attended our cookie swap, and shared her grandmother's recipe with us. We are so blessed to have her in our lives, she is like a sister to me, and therefore, earned a spot in the family cookbook.
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Preheat oven to 375 degrees.
2Mix sugar and eggs very well. Then add buttermilk and baking powder, blend well.
3Next, add baking soda and flour, mixing well. Stir in Crisco until blended.
4Place in refrigerator and chill.
5Roll cookies into 1/4 inch thickness and cut to desired shape.
6Place cookies on baking sheet and bake on bottom rack until puffy (about 8 min.), then place baking sheet on upper rack for 2 to 3 minutes until browned.
7Let cool and turn onto platter.
DuEnne Anderson CountryCookinChik - Mar 1, 2013
I can hardly wait to try this recipe, (but have to wait a few days since I just baked your wonderful Pecan Coconut Cookies!) Buttermilk makes almost everything taste better & I'm sure this will be no exception. Thanks!