| | Directions | | Preheat oven to 425°. Combine flour with other dry ingredients in large bowl. With fingertips, work shortening into flour until mixture resembles coarse crumbs. In a smaller bowl combine the wet ingredients. Add cranberries and wet ingredients to dry ingredients, mixing until just blended. Finish mixing by hand if needed. Dough will be very thick. Turn dough out onto well-floured board, and gently knead until it starts to become smooth. If dough is too wet and sticky, add more flour. Carefully pat and flatten with your hands to a thickness of approximately 3/4 to 1 inch. Dip cutter in flour and cut out shape desired. (I have found that if they are larger than 2 1/2 inches across they don't bake evenly.) Place on an ungreased pan, not quite touching each other. Bake for 7 minutes, then turn and bake 7 more minutes. Check at that time, and add additional minutes, in smaller increments, until done. |
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| Ingredients | | - |  | 6 cups white flour |
| - | | 3/4 cup sugar |
| - | | 2 tablespoons baking powder |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon Salt |
| - | | 1 cup shortening |
| - | | 1 cup dried cranberries or cherries, chopped |
| - | | 2 1/2 cups sour cream |
| - | | 1 egg yolk |
| - | | 1/2 cup vanilla |
| - | | 1/2 cup Milk |
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