A easy recipe from the 1800's Shortening Bread deserves a revival.
Growing up a southern girl I remember the childhood folksong that was often sung to babies and performed by children in school plays.
The cookies are light and tasty with the substitution of brown sugar instead of white. They have a wonderful crumb and will be combined with fresh bread crumbs to create a breakfast cheesecake with glazed fruit!
These were baked to sit beneath fresh strawberries and homemade whipped cream.