• 1/2 cup shortening
• 1/2 teaspoon salt
• 1/4 teaspoon soda
• 5 teaspoons ground coriander seed
• 1 cup sugar
• 1 large egg
• 2 cups sifted all purpose flour
• 1/2 cup buttermilk or sour milk

Pre-heat oven to 375°F.

Cream first four ingredients. Gradually blend in sugar. Beat in egg. Add flour alternately with milk.

Drop dough from a teaspoon on lightly greased cookie sheet 2 inches apart, keeping them round.

Bake at 375°F for 15 minutes or until lightly browned around the edge. Cool on rack. 3 dozen cookies

Coriander

"Many of us know this flavor from childhood with the seed in the heart of a jaw-braker, in gingerbread, apple pie, sausages and pickles or as an ingredient of curry. But few of us know the fresh leaves of this plant as Chinese parsley, as the cilantro of the Caribbean, the Kothemilk of Mexico, or the Dhuma of India where its somewhat fetid odor and taste are much treasured."

(I don't think I'd like the leaves!)

"As for the leaves, in brief, use leaves only, never stems, and never chop. Float them on top of chicken soup, stews, or place on top of roasts. Botanical name — Coriander sativum."

Burpees seed catalog lists them this way: Coriander (cilantro). I think I’ve also seen recipes for cilantro. Perhaps cilantro refers to the leaves and coriander to the seeds?