|1 cup||brown sugar|
|4 cup||all-purpose flour|
|2 tsp.||baking powder|
|1 tsp.||baking soda|
|3/4 cup||uncooked kasha*|
Cream shortening and sugars until fluffy; add eggs and beat well.
In a separate bowl, sift together dry ingredients, except kasha, and add to creamed mixture. Stir in kasha.
Form into 2-inch diameter rolls; wrap in waxed paper or plastic wrap. When firm, preheat oven to 350F, slice and bake for 10-15 minutes or until slightly browned.
Makes about 6 dozen.
*Coarse or whole kasha makes cookies with nut-like texture and flavour. Fine or medium kasha makes cookies with flavour and texture of oatmeal cookies.