"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Feast Day Cookies Recipe

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This recipe for Feast Day Cookies, by , is from Gladys' Recipes: and other Hansen Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Megan Tamminga
Added: Thursday, November 9, 2006


1 1/2 c. sugar
1 c. shortening
1/4 c. milk
1 beaten egg
1 tsp. vanilla
2 c. all-purpose flour
1 c. whole wheat flour
1/2 c. finely chopped pine nuts or peanuts
1 tsp baking powder
1/4 tsp. salt

In a large bowl, beat together sugar and shortening 5-6
minutes or until light and fluffy. Combine milk, egg and vanilla.
Stir together flous, nuts baking powder, and salt; add to
creamed mixture alternately with liquid mixture, beating well
agter each addition. Divide dough in half. On a lightly-floured
surface, roll half of the dough at a time to a rectangle 12
inches by 6 inches. Cut into 18 2-inch squares. With sharp
knife, make cuts in squares, gently shaping with fingers as
shown. Repeat with remaining dough. Place on ungreased
cookie sheet. Bake in a 350 oven for 15-16 minutes. Remove
from cookie sheet; cool on wire rack. Makes 36 cookies.

Number Of Servings:
Number Of Servings:
Makes 36 cookies




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