1/2 c Shortening 3/4 ts Salt
1 1/2 c Sugar 1 c Milk
1 Egg 1 1/2 ts Oil of lemon*
5 1/2 c Pastry flour 2 ts Ammonium carbonate*
Directions: * may be purchased in a drug store. Cream shortening and
add sugar. Add egg and oil of lemon. Mix. Sift flour before
measuring. Measure flour and sift with salt. Dissolve ammonium
carbonatein a little of the milk. Add flour and liquid alternately
mixing after each addition. Chill dough. Roll 1/4″ thick. Cut in
squares. Place on greased baking sheet. Sprinkle cookies lightly with
sugar. Bake 12-15 mins. in a 375 oven. Yields 8 doz. 2″squares. This
recipe was adapted from a Five Roses Cookbook, ca. 1925. for
inclusion in booklet to celebrate Canada’s centennial in 1967. The
booklet was called Centennial Kitchen Cookies, and was prepared by
Josephine Peckham, who very kindly shared this recipe with me.
Liz Parkinson
Yields
96 servings