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Meaono Pohaku
(Stone Cookies)


4 cups bread flour

1/2 teaspoon cream of tartar

1/2 cup shortening

1 cup turbinado sugar*

1-1/4 teaspoon salt

1 egg

1/3 cup evaporated milk

2 teaspoons baking soda

1 teaspoon vanilla extract


Preheat oven to 325 degrees.

Line cookie sheet with baking parchment or grease lightly.

Combine flour and cream of tartar.

Cream shortening with sugar and salt until fluffy.

Add egg, milk, baking soda and vanilla and mix well.

Add flour and mix until well blended.

Pat dough into a large ball.

Dust hands with flour and pinch off golf-ball-size pieces of dough.

Place on cookie sheet and flatten into slabs 3/8-inch thick.

Brush with more milk if a glossy top is desired.

Bake until brown and almost firm, about 25 minutes.

Check to be sure cookies do not burn.

Cookies will harden as they cool.

Makes about 2 dozen and are good "dunked" in coffee, milk or hot chocolate.

*Turbinado sugar is usually sold in the USA as "sugar in the raw" and frequently comes in single serving packets. It has fewer calories than regular sugar.