mudbug
Chef Extraordinaire
When I was a child, I was the editor of a little country newspaper for a year. One of the farm ladies in our community gave me this recipe for the paper's "Cook of the Week" feature.
Sauerkraut Cookies
makes 3-1/2 dozen cookies
1/2 cup oleo (one stick) [that's margarine to us modern people]
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 cup sauerkraut - rinsed, drained, chopped
1 t vanilla
1-1/2 cups sifted flour
1/3 cup cocoa
1 t baking powder
1/2 tsoda
1/4 t salt
Cream oleo and sugar, stir in kraut and vanilla. Sift dry ingredients together. Gradually add kraut mixture to flour mixture. Drop by teaspoonful 1/2 inch apart on greased baking sheet.
Bake at 375 for 8 to 10 minutes - don't overbake. Remove from baking sheet and cool.
Ice with a powdered sugar chocolate icing and put a whole pecan in the center, if desired.
Sauerkraut Cookies
makes 3-1/2 dozen cookies
1/2 cup oleo (one stick) [that's margarine to us modern people]
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 cup sauerkraut - rinsed, drained, chopped
1 t vanilla
1-1/2 cups sifted flour
1/3 cup cocoa
1 t baking powder
1/2 tsoda
1/4 t salt
Cream oleo and sugar, stir in kraut and vanilla. Sift dry ingredients together. Gradually add kraut mixture to flour mixture. Drop by teaspoonful 1/2 inch apart on greased baking sheet.
Bake at 375 for 8 to 10 minutes - don't overbake. Remove from baking sheet and cool.
Ice with a powdered sugar chocolate icing and put a whole pecan in the center, if desired.