I love this throw-back to the past. My mother (who was born in 1913) would make cookie dough using this method. In November, she would put together a large crock of the crumbs and use it as the base for the different kinds of cookies she made in the weeks before Christmas. Living in Wisconsin (a dairy state), margarine could not be sold legally in the local supermarkets. She used Crisco as the primary fat, adding some butter for flavor (sometimes, not always). We all loved it.

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