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Amount Measure Ingredient -- Preparation Method

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2 cups flour (to 3 cups)

2 teaspoons cinnamon

1/3 teaspoon nutmeg

1/3 teaspoon ground cloves

1 cup butter

1 cup dark brown sugar

2 tablespoons milk

1/4 teaspoon baking soda

1/4 cup chopped nuts -- optional

 

Sift 2 cups of the flour with the spices. Set aside. Cream butter. Add sugar and

mix well. Add milk then sifted mixture plus enough additional flour to make a

firm dough. Knead dough well to be sure all ingredients are mixed.

 

Divide dough into two parts, wrap tightly, and refrigerate at least overnight.

(It will keep up to 2 weeks.) Heat oven to 375° F. Dust flour onto pastry cloth

or wax paper and roll out dough thin, to approximately 1/8 inch. Cut into

desired shapes. Sprinkle unbaked cookies with a mixture of 1/4 cup granulated

sugar and 1/2 teaspoon cinnamon. Place on ungreased cookie sheets and bake until

light brown around edges, 10 to 15 minutes. Remove to racks and cool before

storing. (The more thinly the cookies are rolled, the more easily they burn, so

watch carefully the last 3 or 4 minutes. There are folks who like them a little

too brown.)

 

Makes about 4 dozen cookies.

 

by Catherine Warken, Ludlow, Kentucky

 

 

Yield:

" 4 dozen "

 

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Per Serving (excluding unknown items): 2709 Calories; 206g Fat (66.1% calories

from fat); 9g Protein; 228g Carbohydrate; 6g Dietary Fiber; 501mg Cholesterol;

2296mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 40

1/2 Fat; 14 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0