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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I've been making these wonderfully light cookies since 1964. I found the recipe in a old Robin Hood Flour cook Book. Ingredients:
1/2 cup firmly packed brown sugar |
1/2 cup granulated sugar |
1/2 cup butter |
1/2 cup shortening |
1 large egg |
1 teaspoon vanilla |
2 cups flour |
1 teaspoon cream of tartar |
1 teaspoon baking soda |
1/2 teaspoon salt |
water, for dipping |
sugar, for dipping |
Directions:
1. Cream together sugars, butter, shortening, egg and vanilla.
2. Mix dry ingredients together.
3. Add to creamed mixture,mix throughly.
4. Shape into 1-inch balls.
5. Dip top half in water then sugar.
6. Place into ungreased cookie sheet, press down in center with finger.
7. Bake 425° for 8-10 minutes.
8. I lised only baking time, not prep time.
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