Sift flour in large pan, make a hole in the flour in middle of pan, put all ingredients in hole and work up as you would biscuits. When all mixed together and stiff enough to roll, rollout on floured paper the same as pie crust until thin (I roll about 1/3 of mixture at a time as it will be quite a bit when rolled thin, and would take a very large surface to manage), cut with cookie cutters and bake on large cookie sheet (greased and sprinkled over with flour and all excess flour dusted off) at 3:15 to 3:30 degrees, depending on oven, until brown. Remove from sheet but do not stack until cool.
Note: I have found that these are very good with hot tea.
The following was a note my mom, Sarah Denise Distelhurst Going typed when she emailed me the recipe on 1/1/09:
(recipe originated with "Grandmother Whaley." She was actually my greatgrandmother. I think of this, however, as Nanny's recipe because she spent lots of time with me, making these cookies - a wonderful childhood memory of time with my grandmother.) Nanny was a perfect grandmother in my eyes
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|Serving Size: 1 Serving (1352g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 138 (4%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 25.8mg||8 %|
|Sodium 8638.3mg||298 %|
|Potassium 1431.9mg||38 %|
|Total Carbohydrate 795.1g||234 %|
|Dietary Fiber 18.6g||74 %|
|Sugars, other 776.5g|
|Protein 78.3g||112 %|
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Calories per serving: 3650
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