Last week was KidStuf week at SHPC. I had been eyeing this recipe and thought it would be good since I could give half to KidStuf and keep half for us. James and I both liked them, but they are a slightly crispy cookie and James prefers softer cookies. Somewhat similar to my Mom’s Sugar Drop Cookies, but crispy.
Cinnamon Crackle Cookies
Source: The Taste of Home Baking Book, but you can also find a printer-friendly version here
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 2 teaspoons ground nutmeg
- 2 teaspoons grated orange peel (I omitted since I didn’t have any oranges)
- 1 teaspoon grated lemon peel (I used slightly more since I omitted orange peel)
- 1/2 teaspoon salt
- additional sugar
Directions:
Preheat oven to 350°F.
In a large bowl, cream the butter, softening and sugars until light and fluffy. Beat in egg and extracts. In another bowl, combine flour, cinnamon, baking soda, cream of tartar, nutmeg, orange and lemon peel and salt. Gradually add to the creamed mixture.
Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350°F for 10-15 minutes or until lightly browned. Remove to wire racks to cool.
Yield: 6 dozen (I only got 5.5 dozen.)
hmmmm*yummy*…
I will have to try them. Dawson is my cookie tester. He will enjoy them. They sound similar to snidkerdoodles which I made for St. Patrick’s day supper. I added green food coloring to them. I will probably use all orange rind.
Mom
They are somewhat similar to snickerdoodles.