Grandma Laura's Pantry Cookies

prep time:: 0 With chill time, 1 hour
total time:: 1 hr , 15 minutes

About 2 dozen cookies

“She never measured a thing, she just did it, but her food was so very good. I believe this is probably the closest to her recipe. Grandmother Laura Jeffers Johnson used cow’s milk for all cooking. She also served the cream of the fresh milk to whip or make her own butter. She was a very good cook.” -Laura Johnson Smith.

ingredients

l cup shortening, butter or lard
l cup granulated sugar
2 eggs
1 teaspoon vanilla
2 2/3 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk

directions

1
In large bowl, cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each egg is added. Add vanilla and mix well.
2
Sift together flour baking soda, baking powder, and salt. Add alternately to shortening mixture with milk, beginning and ending with dry ingredients. Cover dough and chill in refrigerator for 4 hours or overnight. If chilled overnight, let dough sit at room temperature for 30 minutes before rolling out.
3
Preheat oven to 350 degrees. On lightly floured surface, (Grandma used her table top) roll dough out to 1/4 to 1/3 inch thickness. Cut with cookie cutters, (Grandma used a tin can) Bake on ungreased cookie sheets at 350 degrees for 7-10 minutes until very light golden brown around edges. Let cool on cookie sheets for about a minute, then remove to wire rack to cool completely.

notes

"Grandma used an open window to set her cookies or pies on to cool. This window was also in the pantry and was off limits unless you were invited. It was a very important room. Lot's of good things were served from that pantry." -Laura Johnson Smith.

Source: Laura Jeffers Johnson & Laura Johnson Smith