Ingrients & Directions
2 c All purpose flour
4 ts Baking powder
1/2 ts Cream of tartar
1/2 ts Salt
2 tb Sugar
1/2 c Shortening
1 lg Egg, beaten
2/3 c Milk
Sift dry ingredients together into a bowl. Cut shortening into flour
mixture until it is the consistency of cornmeal.
Combine beaten egg and milk and slowly pour into flour mixture. Stir
to make a stiff doug. Knead five times on a floured surface.
Roll to a 1/2 inch thickness, cut with a 1 1/2 inch cutter dipped in
flour.
Bake on a lightly greased cookie sheet in a preheated 425 degree oven
for 10 to 15 minutes.
Alumni Cookbook
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Yields
1 Dozen