Buttons and bowknots

Buttons and bowknots

Ingredients/Components

• sugar - 2 Tbsp
• milk - 1/2 c
• salt - 3/4 tsp
• baking powder
• shortening - 1 c
• all-purpose flour
• ground cinnamon - 1/8 tsp
• ground nutmeg - 1 tsp
• margarine, melted - 1/4 c
• substitute - 1 or

How to make buttons and bowknots:

Heat oven to 400°. Cut shortening into flour, 2 tablespoons sugar, baking powder, nutmeg, salt and cinnamon until mixture resembles fine crumbs. Stir in egg and just enough milk so dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2-inch thick. Cut with floured doughnut cutter. Hold opposite end of each ring and twist to form figure 8. Place bowknots and buttons (holes) on ungreased cookie sheet. Bake 8 to 10 minutes. Dip into margarine, then into sugar.

Substitute oil for Crisco to reduce saturated fat.

Recipe categories: Breads, Quick breads, < 30 mins.