War Cookies

The combination of acid (buttermilk) and alkaline (soda/baking soda) creates carbon dioxide bubbles that leaven these cookies without commercial baking powder, a common wartime substitution. Barley flour adds a subtle nutty flavor and tender texture due to its lower gluten content compared to wheat flour. The shortening (likely lard in the original recipe) creates a tender crumb by coating flour proteins and preventing gluten development.