"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

Bird Seed Cookies Recipe

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This recipe for Bird Seed Cookies, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wiersema
Added: Friday, February 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
1/2 c. butter or shortening
1/4 c. sugar
2 eggs
1/2 tsp. baking powder
1/2 c. wild birdseed

Directions:
Directions:
Combine four, sugar and baking powder. Add butter or shortening. Mix until crumbly. Drop in eggs, including shells. Knead birdseed into dough. Cover with wet towel and refrigerate 4 hours. Using a floured rolling pin and surface, roll out dough to 1/4 inch thick. Cut dough into circles. Make a hole in top using a straw. Bake on ungreased sheet at 325 degrees for 10-13 minutes. Cut a 3-ft. piece of twine or raffia (safe for birds) and tie the cookies individually or chain them together.

Personal Notes:
Personal Notes:
We hang these on our trees during the winter. The birds can take the raffia/twine for their nests once they eaten their cookies.

 

 

 

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