Prep 20 mins
Cook 10 mins
I got this from the crisco website a few years ago. I make them for a local fundraiser every year and they always go right away.
- 236.59 ml shortening
- 1 egg
- 2.46 ml baking soda
- 473.18 ml flour
- 236.59 ml firmly packed brown sugar
- 4.92 ml vanilla
- 1.23 ml salt
- Preheat oven to 350 degrees.
- In a large bowl cream shortening, brown sugar, egg and vanilla until light and fluffy.
- Mix in flour, baking soda and salt.
- Shape dough into 1 inch balls.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake at 350 degrees for 9-10 minutes or until golden brown.
I used butter instead of shortening. My yield was 4 dozen and I am very happy about that. They are so so tasty and keep very well.
These are very tasty. They melt in your mouth. My family devoured them the same day that I made them. They are definitely not low fat, but are so good! After I rolled the dough into balls, I flattened the balls slightly and ended up with perfectly round cookies. I had to add an additional 2-3 minutes baking time. After you take them out of the oven, leave the cookies on the cookie sheet for about 5 minutes before you remove them so they can set up, otherwise they might fall apart.
I was craving for something a little different this last weekend and these were it. They taste a lot like traditional sugar cookies except different which I liked. My batch made a little more than a dozen but my cookies were rather varying in size. My family gobbled them up so I may have to make them again. This was also a great recipe because it didn't require butter which I was short on and not too many eggs. The one thing I didn't do correctly but didn't affect them was that my brown sugar was not firmly packed very well and even with small chunks of sugar it didn't affect the cookies which surprised me but made me happy that I didn't have to chop them up. Thanks!