Difference between revisions of "Graham Cookies"
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* 1½ cups [[graham flour]], measured before sifting, using the [[bran]] after the [[flour]] is sifted | * 1½ cups [[graham flour]], measured before sifting, using the [[bran]] after the [[flour]] is sifted | ||
| − | == | + | == Procedures == |
# First beat together the [[granulated sugar|sugar]] and Crisco, then beat in the [[egg yolk]], [[salt]], and [[vanilla]]. | # First beat together the [[granulated sugar|sugar]] and Crisco, then beat in the [[egg yolk]], [[salt]], and [[vanilla]]. | ||
# Stir in the [[flour]] and [[milk]] alternately. | # Stir in the [[flour]] and [[milk]] alternately. | ||
Latest revision as of 16:51, 16 July 2012
Ingredients
- ½ cup brown sugar
- 4 tablespoons Crisco
- 1 egg yolk
- ¼ cup milk
- ¼ teaspoon salt
- ½ teaspoon vanilla
- 1½ cups graham flour, measured before sifting, using the bran after the flour is sifted
Procedures
- First beat together the sugar and Crisco, then beat in the egg yolk, salt, and vanilla.
- Stir in the flour and milk alternately.
- The dough should be so soft that it is difficult to handle.
- Sprinkle flour on the bread board.
- Put the dough on the flour, sift a little flour over the dough, then pat the dough into a ball.
- With a rolling pin roll it out a little less than one-fourth inch thick, and cut out with a cookie cutter.
- Place on an oiled pan and bake.
