"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Grandma Stewart's Filled Cookies, by Judy E. Bigford, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 eggs 2 cups of white sugar 1/2 teaspoon of baking soda 2 teaspoons of baking powder 1 cup of shortening 1 teaspoon of vanilla or lemon 1/2 cup of sour milk 1 teaspoon of salt flour enough to roll or cut out
Combine eggs beaten and white sugar in a bowl. Sift in baking soda and baking powder. Add shortening to egg mixture. Add vanilla or lemon, sour milk and salt. Roll cookies real thin. Put one cookie on pan. Add 1 teaspoon of filling on top of cookie. Lay another cookie on top. Bake. * There is no degree of oven on this recipe or how long to bake, so you have to experiment.
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