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Sour Milk Cookies

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It’s always fun to try new recipes (or in this case, an old recipe!!) This recipe for Sour Milk Cookies was one of Anna Sauder Witmer Roth’s original recipes. The recipe pictured was written by Caroline Roth, Anna’s 15th child.  Hand-written recipes are often a treasured family heirloom. Do you have a favorite recipe that has been handed down from one generation to the next?

The story of Anna Sauder Witmer Roth is shared at the 1844 era home located in our Pioneer Settlement area. In this home guests can learn about the woman’s role in the mid-19th century and can often watch as food is prepared at the stone hearth or outdoor bake oven.  To learn even more about Anna Sauder Witmer Roth visit our website:

If you’d like to try making Anna’s Sour Milk Cookies at home, here is a modern interpretation of this historic recipe. Enjoy!

Sour Milk Cookies - Modern Interpretation

1 ½ cups granulated sugar
2 tablespoons lard (or vegetable shortening)
2 eggs
1 cup sour milk (cream) OR  ½ cup of sour milk and ½ cup sour cream
½ teaspoon baking soda
pinch of salt
vanilla or lemon flavor
3 – 3 ½ cups of flour (more if rolling out for cut-out cookies)
3 teaspoons baking powder

Combine baking soda and sour milk/cream in large bowl to foam. Cream together sugar and lard. Stir in eggs and flavoring. Mix together salt, flour mixture alternatively with milk mixture. Drop by rounded teaspoonful on a lightly greased cookie sheet or add more flour and roll out and cut out with cookie cutters. Bake at 350 degrees about 8-10 minutes until barely browned at edges. Do not overbake.

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