- 1/3 cup butter
- 2 1/4 cups sifted Gold Medal flour
- 1 tbspns sugar
- 3 1/2 tspns baking powder
- 1 1/2 tspns salt
- 1 cup milk
Heat the oven to 450 degrees. Melt butter in 13-x-9 1/2-x-2-inches pan. Remove pan when butter is melted.
Sift together flour, sugar, baking powder, salt. Add milk. Stir slowly with fork until dough just clings together.
Turn onto well-floured board. Roll over to coat with flour. Knead lightly about 10 times. Roll out about 1/2-inch thick into rectangle, about 12 x 8 inches. With floured knife, cut dough in half lengthwise, then cut crosswise into 16 strips.
Pick up strips in both hands, and dip each strip on both sides in melted butter. Next, lay them close together in 2 rows in same pan in which butter was melted. Bake 15 to 20 minutes until golden brown. Serve hot. Makes 32 sticks.
(Variations - 1. Add 1/2 cup grated sharp Cheddar cheese to dry ingredients. 2. Add 1/2 close finely minced garlic to butter before melting. 3. Sprinkle paprika, celery seed, or garlic salt over dips before baking.)
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(Origin - "Best of the Best from North Carolina" edited by Gwen McKee and Barbara Moseley, 1990. This recipe was from the 1970 cookbook "High Hampton Hospitality.")