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This note was on a postcard we received bearing a picture of Grand Island: "Several years ago you ran a recipe for Teething Biscuits which I used quite often. I lost the recipe. Eight years and a new grandchild later, I'd like to make them again."

2 1/2 cups flour

1/2 cup instant non-fat dry milk powder

1/2 cup wheat germ

1 1/2 teaspoons baking powder

1teaspoon cinnamon

1/2 teaspoon salt

3/4 cup sugar

3/4 cup vegetable oil


1/2 cup undiluted, frozen orange juice concentrate, thawed
Combine flour, milk powder, wheat germ, baking powder, cinnamon and salt together.

In another bowl, combine sugar and oil. Beat in the egg and orange juice and gradually add flour mixture to make a stiff dough. Refrigerate for 1 to 2 hours.

Place greased cookie sheet on damp towel to keep from sliding. Place dough on cookie sheet and flatten, rolling out to within 1 inch of the edge.

Cut into 2 by 3/4 -inch bars; separating the cookies isn't necessary. Bake 15 minutes in preheated 375-degree oven until light brown.

Remove from oven; recut on the same lines. Return to oven. Turn off heat and let set until oven is cool. Makes about 6 dozen cookies that can be frozen and thawed as needed.

Recipe search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Features Department, The Buffalo News, Buffalo, N.Y. 14240. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged individually.

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