Known for their ways with kraut, the Pennsylvania Dutch have improved almost every dish with a dash or two of pickled cabbage.
From them to us and now to you:
Old Fashioned Sauerkraut Cookies
1 stick butter
1 tablespoon milk
1/2 teaspoon lemon extract
1/4 cups flour, plus more if needed
1/3 teaspoon salt
1/4 teaspoon baking powder
1/2 cup drained and chopped sauerkraut (to taste)
Preheat the oven to 350°F. Cream the butter and add the sugar slowly, beating until light.
Add the milk, egg, and lemon extract and beat thoroughly. Mix the flour, salt, and baking powder together, then add to the wet mixture and blend well.
Stir the sauerkraut into the dough. Add more flour if the dough is too sticky.
Drop the dough by the teaspoon, 1 inch apart, on a cookie sheet.
Bake until lightly browned, or about 8 to 10 minutes.
Makes 3 to 4 dozen cookies.