1/2 c Shortening 3/4 ts Salt
1 1/2 c Sugar 1 c Milk
1 Egg 1 1/2 ts Oil of lemon*
5 1/2 c Pastry flour 2 ts Ammonium carbonate*
Directions: * may be purchased in a drug store. Cream shortening and add
sugar. Add egg and oil of lemon. Mix. Sift flour before measuring.
Measure flour and sift with salt. Dissolve ammonium carbonatein a little of
the milk. Add flour and liquid alternately mixing after each addition.
Chill dough. Roll 1/4″ thick. Cut in squares. Place on greased baking
sheet. Sprinkle cookies lightly with sugar. Bake 12-15 mins. in a 375 oven.
Yields 8 doz. 2″squares. This recipe was adapted from a Five Roses
Cookbook, ca. 1925. for inclusion in booklet to celebrate Canada’s
centennial in 1967. The booklet was called Centennial Kitchen Cookies, and
was prepared by Josephine Peckham, who very kindly shared this recipe with
me.
Liz Parkinson
Yields
96 servings