1 stick butter-softened
1/2 cup sugar
1/3 cup brown sugar
1 egg
1/2 tsp. vanilla
1 1/2 flour
1/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cream of tarter
FOR ROLLING
2 TBS. sugar
1 tsp. cinnamon
DIRECTIONS:
In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.
In another bowl, combine the flour, salt, baking soda and cream of tarter.
Pour the dry ingredients into the wet ingredients and mix well.
Preheat the oven to 300 degrees while you let the dough rest for 30 minutes in the refrigerator.
In a small bowl, combine the sugar with the cinnamon for the topping.
Take about 2 1/2 TBS. of dough and roll it into a ball. Roll this dough int the cinnamon/sugar mixture and press it onto a ungreased cookie sheet. Repeat for the remaining cookies.
Bake the cookies for 12-14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.
Makes 16-18 cookies.
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