I put out a call for requests and this was one. Not having made these for many years I reached for my King Arthur Flour cookbook but knew instantly it wasn’t the right recipe. The one in my memory called for cream of tartar so I dug out the 1950’s version of the Betty Crocker and there it was.
The ingredients –
- 1 1/2 cups sugar
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 eggs
- 2 3/4 cups Gold Medal® all-purpose or unbleached flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
- The shortening, butter, eggs and sugar are creamed together, then add the dry ingredients until incorporated (except the additional sugar and cinnamon). Couldn’t be simpler.
- I use a tablespoon cookie scoop and place the dough ready for rolling on parchment paper. It looks like scoops of vanilla ice cream doesn’t it?
- Mix the 1/4 cup of sugar with the cinnamon, roll the dough into balls and then coat with the mixture and set on the pan about 2 inches apart.
- I line my baking sheets with parchment as well. Have I told you about my love affair with parchment? It changed my life a few years ago when I discovered I didn’t have to grease and wash my cookie sheets when I was done baking. (Ever notice how those pans never fit in a dishwasher or the sink?) This is the one time-saving device I would have a hard time giving up – that and the cookie scoop due to my ocds about size and shape but that’s a whole different blog.
- Put the cookies in a 400 degree oven for 8 to 10 minutes, they will just barely be getting brown. This is another cookie that I drop the pan on the floor (see Soft Molasses Cookies).
- Let these babies cool for a few minutes and serve warm, preferably with a nice cup of tea or coffee.
- By the looks of today’s forecast I will be pulling out the parchment paper in Enfield tonight.