I have been craving cookies for a couple of weeks now, and decided that I’d like to make these treats so I can enjoy them with coffee. They’re perfect and light, and tasted even better the second day. I used Emeril’s recipe but made some tweaks.
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 teaspoon fine salt
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar, plus 3 tablespoons
- 2 large eggs
- 1 tablespoon ground cinnamon
- 2 tsp of cream tartar
- 1 tsp of vanilla
- a pinch of nutmeg
Preheat the oven to 350 degrees F.
Sift the flour, baking soda, nutmeg, cream of tartar and salt into a bowl.
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, 1 at a time, beating well after each addition. Add vanilla, combine well. Add the flour mixture and blend until smooth.
Mix the 3 tablespoons 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 and line them up about 2-inch apart on a unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes.
Cool on a rack.
Yield: Approx. 3-4 dozens.