This recipe has been handed down through generations. When my Grandma Wilson made these cookies when I was a child she made them as she was shown, there were no measurements she would say it takes 2 handfuls or a pinch or two...LOL... took awhile to transfer her recipe into measurements but finally and thankfully it has been done. These cookies are moist and almost cake-like. (sort of like Amish sugar cookies). Also, the amount of flour you use varies. You want the dough to be not sticky but only just very. It's a very soft dough, don't over work it. It is worth the work!
1Beat eggs well. Add sugar and beat. Add shortening and be continue beating. Sift dry ingredients (use 4 cups flour) together and alternating with the sour milk add to egg mixture , continue beating...slowly add additional flour until dough forms a sticky ball.
2Turn dough out unto a floured surface. Slowly kneed in additional flour until the dough is not sticky on the outside but still a soft dough. divide in half and roll the dough out to about 1/4 inch thickness. My Grandma had this large circle cookie cutter she used to make these over sized cookies. And they do work better if you make them large. I just use a glass dipped in flour to make my cookies. You can use shaped cutters but use large ones. Once you have your cookies on the tray, sprinkle with plain white sugar. You can be festive and colored sugar but I like the more traditional white sugar.
3Bake about 10 minutes at 375* degrees. Bake until cookies puff up a bit and dough looks dry. Do not over cook them or they will be hard.