by Debbie Halinen Santelli
- 1 pint buttermilk
- 1/2 cup sugar
- 1/2 cup shortening, melted
- 1 teaspoon salt
- 7/8 teaspoon baking soda
- Coarse rye flour
Mix ingredients to make a thick dough and shape into 24 balls, dipping them in flour. Roll out very thin with a special peg rolling pin (a barbed pin which pricks dough as it rolls). Bake on a cookie sheet in hot oven (425 F.) until browned, about 15 minutes. These are very crisp and tender.