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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crackling Cookies Recipe

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This recipe for Crackling Cookies is from From Our Mountains: Our People, Our Food, and Our Stories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. cracklings, made fine
2 tsp. ginger
3 tsp. soda
1/2 c. sour milk
Pinch salt
1 c. molasses
2 eggs
1 1/2 c. sugar
1/2 c. hot water
Flour to stiffen
Directions:
Directions:
Combine ingredients. Roll thin and cut out or drop and flatten with the bottom of a glass buttered and dipped in sugar.

Bake 10 minutes at 375º.
Personal Notes:
Personal Notes:
When I lived at home on the farm there was always the annual slaughter time. My dad would butcher beef cattle and hogs. A great remembrance of the butchering of hogs was that Crackling Cookies. After the butchering was done, it was time to can and freeze the meat. Along with that was the rendering of lard. After the melting down it was strained and the remaining part in the colander was called cracklings which resembled our Grape Nuts today. There seemed to be a use for everything, including the pig's tail, which was used to grease the buckwheat griddle. The cracklings were made into corn bread or a wonderful cookie such as this one.

 

 

 

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