- 2 3/4 cups all-purpose flour
- 1 t baking soda
- 1/2 t salt
- 1/2 cup shortening
- 8 T unsalted butter, softened
- 1 1/2 cups sugar, plus 3 T
- 2 large eggs
- 1 T cinnamon
1. Preheat the oven to 350°F. Sift the flour, baking soda, and salt into a bowl.
2. With a handheld or standing mixer beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and blend until smooth.
3. Mix the 3 T sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick discs, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.
From Food Network Kitchens Cookbook
Katie: These were good cookies, but were crispy. I tend to like cookies chewy. However, they were quite tasty and I liked them even though they were crispy cookies. I have pans that fit side by side in the oven, and I ended up doing about 5 1/2 pans of cookies, which made 3 rounds of baking in the oven. I baked them at the same temperature for the same amount of time. Each time the cookies baked differently, resulting in three types of cookies. All were crispy, but the thickness varied. I could not figure out the difference unless me opening the oven to switch the pans made the burner come on more often sometimes. I think I would try a different recipe before making this one again.
Gray: I thought these were delicious and I couldn’t tell any difference in them, I thought they all tasted great! If you give these a try I think you’ll be pleased. Good luck and enjoy!