This recipe puffs up to make great sugar cookies. My Great Grandfather was a baker and this is the kind the bakery made. To make sour milk, add a teaspoon of vinegar to regular milk, and let stand for 5 minutes.
Makes: 30 cookies
6 cups plain flour
1 tablespoon baking powder
1 teaspoon ground nutmeg
1 pinch salt
2 1/2 cups white sugar
1 1/2 cups shortening or butter
1 teaspoon baking soda
1 cup sour milk
3 eggs, beaten
1 teaspoon vanilla extract
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Preheat oven to 180 degrees C. Line 2 baking trays with baking paper.
In a medium bowl stir together 4 cups flour, baking powder, nutmeg, salt and sugar. Cut in the shortening until the mixture resembles coarse crumbs. Stir in baking soda, sour milk, beaten eggs and vanilla. Stir as little as possible and add the remaining flour as necessary to make dough thick enough to roll out.
On a lightly floured surface, roll out dough 1/2cm thick. Cut into desired shapes with biscuit cutters. Place cookies 3cm apart on the prepared baking trays.
Bake for 8 to 10 minutes in preheated oven. Cool on baking trays.