After The Puffies last Saturday I was still in the mood to make cookies. I wanted something dairy free that I could share with my sister, and that I wouldn't feel too guilty about sharing with the 2 year old as well. This recipe was posted by a 90 year old who enjoyed these as a childhood treat. Wow! I love history, so this piqued my interest.
These are plain but satisfying, similar to shortbread. They'd be great dipped in chocolate or perhaps topped with cinnamon sugar.
Ingredients:
1/2 cup shortening or softened butter
1 cup dark brown sugar
1 egg
1/2 teaspoon baking soda
1 tablespoon hot water
1 teaspoon vanilla extract
1 3/4 cups flour
sugar for topping
Equipment:
Mixer & beater attachment or bowl & spoon
Cookie sheets
Directions:
- Grease the cookie sheets and preheat oven to 325F
- Cream the shortening, sugar, and egg
- Add flour and mix well
- Use your hands to roll into walnut sized balls
- Lay on the baking sheet about 2 inches apart and flatten with a fork
- Sprinkle a generous amount of sugar on top
- Bake for 15-20 minutes until the edges just start to crisp
Cost:
| shortening | 0.50 | |
| brown sugar | 0.50 | |
| flour | 0.25 | |
| egg | 0.12 | |
| vanilla/baking powder | 0.02 | |
| 1.39 | .06 c each |
No comments:
Post a Comment