An all-rye, unleavened loaf.
An all-rye, unleavened loaf.
Here’s an shortening substitute you don’t see too often.
An early 19th century recipe from New England.
These sometimes get identified in boxes “parline” or “pauline” cookies.
Molasses and whole wheat go well together.
You can find the sweet dough recipe here.
Does anybody else find it peculiar they’re called refrigerator cookies when they’re baked?
You don’t have to find a moderate oven. A regular one will do.
What’d allspice ever do to you?