Today we are prepping for the weekend and trying to use some things in the refrigerator, milk is up. It seems we never use up the milk; we aren’t big milk drinkers.
I searched online for something to use up the sour milk and found – cookies, sugar cookies to be exact. Grandma made the best sugar cookies, these are not hers. My search was unsuccessful.
I turned to my library of cookbooks and found one from Mom’s collection (not Grandma’s), a cookbook from the ladies of the South Cortland (New York) Grange. In their 1976 Bicentennial Cookbook, it’s Miss Mosley Doty’s Sugar Cookies.
Directions: Start from the top and add each ingredient separately, beat, then add the next until all are added. Then cover and put in the refrigerator overnight. Next day, roll out and cut, place on baking sheet and bake in a hot 400 degree oven for 10 minutes. Enjoy!
- 2 c. Sugar
- 1 c. Shortening
- 2 eggs
- 1 c. Sour milk
- 1 tsp. Soda
- 1 tsp. Vanilla
- 1 tsp. Nutmeg (I used cinnamon)
- 4 c. Flour
- 2 tsp. Baking powder
- 1/2 tsp. Salt
Please note – the recipe comes with no strong endorsements. It is definitely not my Grandmother’s sugar cookie. But, then, I am not the baker my Grandmother was.