Aunt Jennie’s Sugar Cookies have a hint of lemon and are rolled in sugar.
Aunt Jennie’s Sugar Cookies
This recipe has been passed down and until recently I could never figure out who Aunt Jenny was. A look at the family tree revealed no clues. No matter how hard you shook that family tree there was no Aunt Jennie was. One day I was browsing on Ebay looking for old cook booklets that brands did and I saw a brand of shortening called Aunt Jennie. Could it be I had found our missing aunt? I waited patiently for the booklet to come and sure enough on the inside cover was Aunt Jennie’s Sugar Cookies. I had found our so called missing relative.
I think Aunt Jennie’s shortening was popular in the 1950’s in the south, I don’t believe it is available now. The good news is this recipe lives on. It is a very simple sugar cookie to make and the secret to them is not to add to much flour. If you add additional flour you will have a dry cookie and that’s not a good thing. I dressed these up for Christmas with some red sanding sugar mixed with a little regular sugar.
This is a great recipe for a budding cook to try out because they really are an easy cookie to make. To ensure I make all of my cookies the same size I use a small scoop to portion out the dough. Makes easy work of it and ensures all cookies require the same baking time.
- 1/2 cup shortening
- 1/2 teaspoon lemon rind
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup sugar
- 2 eggs, well beaten
- 2 tablespoons milk
- 2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon soda
- Combine crisco, lemon rind, nutmeg and salt. Add sugar gradually, add beaten eggs and milk. Mix well. Add flour sifted with baking powder and soda. Mix well.
- Drop from a teaspoon onto a greased cookie sheet. Roll in sugar
- Let stand a few minutes, then flatten with a damp cloth-covered glass that is dipped in the sugar.
- Bake at 375°F. for 8-12 minutes.
Maybe you’d like to try?