AuthorRetroRuth
Rating

From Aunt Jenny's Favorite Recipes, 1940

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 1 cup shortening
 1 tsp salt
 1 tsp vanilla
 1 tsp nutmeg
 2 cups brown sugarfirmly packed
 2 eggswell-beaten
 3 cups sifted flour
 1 tsp baking soda
 ¼ cup milk
 1 cup chopped nuts

1

Combine shortening, salt, vanilla, and nutmeg. Add brown sugar gradually and cream well. Add beaten eggs and mix thoroughly. Sift flour with soda. Add 1/2 of flour to creamed mixture, then add milk, then remaining flour and nuts, mixing well. Drop from teaspoon on baking sheets greased with shortening. Or press through a cookie press. Let stand a few minutes, then flatten cookies by stamping with a glass covered with a damp cloth. Baking in a 375-degree oven for 8 to 10 minutes.
Yield: 6 dozen

Ingredients

 1 cup shortening
 1 tsp salt
 1 tsp vanilla
 1 tsp nutmeg
 2 cups brown sugarfirmly packed
 2 eggswell-beaten
 3 cups sifted flour
 1 tsp baking soda
 ¼ cup milk
 1 cup chopped nuts

Directions

1

Combine shortening, salt, vanilla, and nutmeg. Add brown sugar gradually and cream well. Add beaten eggs and mix thoroughly. Sift flour with soda. Add 1/2 of flour to creamed mixture, then add milk, then remaining flour and nuts, mixing well. Drop from teaspoon on baking sheets greased with shortening. Or press through a cookie press. Let stand a few minutes, then flatten cookies by stamping with a glass covered with a damp cloth. Baking in a 375-degree oven for 8 to 10 minutes.
Yield: 6 dozen

Stone Jar Nut Cookies

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