Friday, 30 September 2011

Aunt Skip’s Gobs

A family recipe.

From the days when Crisco came in a can and folks weren’t afraid to bake with it.

This cookie contains all kinds of white stuff that nutritionists warn about.

Which means that you should only make them once in a great while. And then share with friends. Young friends. Those that don’t have any cardiac history or cholesterol issues.

That being said, head to the kitchen, whip up a batch --- they are delicious.

Aunt Skip's Gobs:

2 cups sugar
½ cup shortening (which is now sold in a stick just like butter)
2 eggs
1 cup sour milk (which is milk mixed with one tablespoon of white vinegar)
1 teaspoon vanilla
1 cup boiling water
4 cups flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup cocoa

In a mixer with a paddle attachment, cream the sugar and shortening (for 4 minutes or so).

Add eggs, sour milk and vanilla and mix till combined. Add boiling water and mix well.

In a separate bowl, sift together flour, soda, salt, powder and cocoa. Then add to mixing bowl containing rest of ingredients and mix well.

Spoon onto baking sheet.

Bake at 375 degrees for approximately 8 minutes (depending on the size).

Cool completely.

Fluffy Icing


¾ cup white sugar
1 cup Crisco shortening
5 Tablespoons flour
½ cup milk
1 teaspoon vanilla

With a paddle attachment, beat sugar and shortening (4 minutes or so).

Add flour, milk and vanilla and beat.

It will look a bit disgusting at first. Not to worry.

Just keeping beating away and it will eventually become light and fluffy.

Spread icing on one cookie and then place another cookie on top.

Take a bite. Or two. Or three.

And then cheer.

For Crisco.

And old-fashioned recipes with funny names!

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