Kefir Heart Cookies



Modified from my Grandma Preston’s recipe, these Valentines are soft inside with a slightly crunchy, yet tender “crust”. Since she fed hungry farmers on a daily basis, she had simple yet pleasing recipes for a crowd.

1 1/2 C sugar.

1 C shortening (she used Crisco).

1 C kefir (can also use milk).

1 egg.

1 t baking soda.

1 t baking powder.

1 t nutmeg.

1/2 t salt.

3 C flour (plus extra for rolling out) Cream sugar & shortening. Add egg & milk. Combine with dry ingredients.

Prepare surface with flour (to roll out cookies). Sprinkle with extra flour and roll out dough to about 1/8th inch thick.

Cut out your cookies. Place on ungreased jelly roll pan or cookie sheet, about 3/4″ away from each other. Bake 10 minutes at 325 degrees. Let cool on pan before removing.

They should be barely golden brown on the bottom. (I flipped the darkest one over, to show you that they shouldn’t be any darker than this.) Enjoy plain or frost, as desired.


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