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Prep Time: 180 Minutes Cook Time: 45 Minutes |
Ready In: 225 Minutes Servings: 2 |
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A little, flavorful, crunchy cookie. I've made these with my mom ever since I was little. It has become a Christmas tradition to make them and hand out bags of them as gifts. It's one of my husband's favorite parts of Christmas. *note* Make sure you chill the dough so it is the right consistency when you roll it out. And, if you get to the bottom of the bowl and the dough is getting dry, just add a little water until the dough sticks together but isn't sticky. The prep time listed includes the chill time for the dough and the cook time assumes making one tray at a time. Ingredients:
3/4 cup sugar |
1/4 cup brown sugar |
6 tablespoons shortening |
1 egg |
1/4 cup sour cream |
3/8 teaspoon baking soda |
3/8 teaspoon baking powder |
1/4 teaspoon anise seed |
1/4 teaspoon nutmeg |
1/4 teaspoon ground cloves |
1/4 teaspoon ground mace |
1/4 teaspoon ginger |
1/4 teaspoon allspice |
1/4 teaspoon salt |
2 1/2 cups flour |
Directions:
1. Mix all ingredients except for the flour until well blended.
2. Mix in the flour.
3. Chill dough 3-4 hours (or overnight). If you're in a time crunch you can chill dough for 1-2 hours in the freezer.
4. Roll dough into pencil-shaped rolls (about 1/4-1/3 inch thick).
5. Cut into 1/4 - 1/2 inch pieces and drop onto ungreased baking sheet.
6. Bake at 350 for 8-10 minutes OR until lightly browned. *The smaller the pieces the less time they need to cook. In my convection oven, if I cut them as above I only have to cook them for 6 minutes.
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