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It’s really quite simple once you do it a couple times, it can just be time consuming but the outcome is the best!


  • 2 cups Sugar
  • 1 tsp Baking soda
  • 1 cup Butter milk store brand if fine
  • 1 tsp Vanilla extract almond if you don’t like vanilla
  • 1 cup shortening heaping-mound on the top
  • 4 Eggs
  • 3 tsp Baking powder   
  • 4 cups Flour sifted


  • You will need extra flour in a bowl to dip your cup top and baking cloth with so the dough doesn’t stick



In a large bowl, sift the 4 cups of flour; add sugar, salt, baking soda and baking powder. Mix this well so all the ingredients are well blended. Add the eggs, vanilla, buttermilk and shortening.
Mix well and long enough for the dough to be stiff to roll out on the cloth. This dough is very sticky, so don’t panic if it looks that way. Put aside.
Get your baking cloth out, along with your rolling pin. Generously put flour on the cloth itself, as if you were making a pie crust. You will also need to add some to your rolling pin as you go. 
Now, once the flour is on the cloth, take about 3 or 4 large spoonful of the cookie dough and plop it right in the middle of the cloth. The EASIEST way to make sure the dough gets covered with flour is to flip each corner of the cloth up and cover the dough. Do this on all sides of the dough.
You can also add more if you need it, to make sure the dough is completely covered. Once this is done, you will roll it out to about a 3/4 of an inch thick. 
You don’t want it too thin or the cookies will burn. When you finish this, add some flour to a bowl that is big enough to fit the cup top in. Smooth out the dough, add more flour if needed and begin cutting out the cookies. 
I start at the edge and work my way around. You will need to coat the cup top with flour as you go, because the dough will stick on every other one. 
Once you get all the cookies cut, you will need to get rid of the excess flour before baking. Take a rubber spatula or a baking spatula, little trick I learned a while ago, and pick up one cookie. Flip it back and forth in your hand once or twice. 
This can be tricky, so don’t worry, once you get the hang of it, it’s not too bad. Place the cookie dough on the baking sheet and keep going until it’s filled up. 
I usually put 3 to 4 across the top and 5 to 6 going down, depending on the size baking sheet you are using.  After you have a full sheet, pop them in the oven and put a timer on for 5 minutes. 
Check the cookies and look for a smooth rounded top, a little brown but not too much. If they look spongy, they are done. Take them out and removed them to the cooling rack immediately. These cookies bake much like a cake, and you can test them the same way to make sure they are done.
You can also make cookies from the excess dough left over from cutting, but these may be a little stiffer than the ones you made. You can always “sample” the dough too! No sense it going to waste, right?
Allow these cookies to cool down for about 10 minutes before sampling one. They will burn the roof of your mouth if you aren’t careful! I do not put sugar on them when they go in the oven nor do I add it when they come out. 
I like the cookies just the way they are but you may want to add powder sugar to them. That is up to you, this is your recipe and you know what you like!
I always put these cookies in a freezer bag to keep them fresh. Fortunately, they don’t last long in my house, so the softness lasts the whole time there are any in there.
I certainly hope you try and enjoy this recipe.  Happy baking!