"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

White Pebbernodder Recipe

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This recipe for White Pebbernodder, by , is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Little Grandma Jensen
Added: Wednesday, January 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup sugar
1 1/4 cup oleo
2 eggs
1/3 cup whole milk
2 tsp baking ammonia (crushed)
(ammonium corbonate)
pinch of salt
5 1/2 cup flour

Directions:
Directions:
Cream sugar and oleo, add eggs, milk and baking ammonia with salt; mix well. Add flour, a little at a time, blending well. Chill well overnight! Roll out on floured board with hands to pencil size in diameter and longer. Cut into 1/4 to 1/2 inch with floured knife. Bake at 350 on grased cookie sheet for 15 minutes.

Personal Notes:
Personal Notes:
Jensens put these cookies in woven paper heart shaped baskets to hang on the Christmas tree.

 

 

 

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