Recipe by Aroostook
This recipe is from the late Kay Willimas of Linneus. She was a renown cook at the corner school. This is one of her best cookie recipes.
Top Review by J e l i s a
I think there is a step missing, wasn't sure where the vanilla was supposed to go, I added it to the egg mixture. I halved the recipe because I only had a stick of hard butter (1/2 cup) and Crisco...I'm not sure if the butter was the cause, but the flour mixture came out very sticky so I had to keep adding more flour (almost 2 c) to it so I could roll it out, I wasn't sure how thick to roll it either, so I rolled to about 3/16", poured the brn sugar/cin mixture and rolled it like a cinnamon roll and cut 1/2 inch slices...the dough was very soft so it was collapsing on me and the sugar mixture was falling out. It didn't look so good, but we liked the taste, once baked the pieces stuck together but they were deformed lol I give this a 3.5 but rounding up in case it was caused by the substitution. I will try again w/Crisco. Oh, maybe I'm just slow, but it took about 30 min to prepare.
- 354.88 ml sugar
- 236.59 ml vegetable shortening, chilled
- 2 eggs
- 236.59 ml milk
- 19.71 ml cream of tartar
- 9.85 ml baking soda
- 4.92 ml salt
- 1182.95 ml flour
- 4.92 ml vanilla
- 177.44 ml brown sugar, mixed with cinnamon
- 14.79 ml cinnamon
Directions See How It's Made
- Preheat oven to 400 degrees F. Sift dry ingredients together.
- Cream sugar and shortening together; add eggs, vanilla and milk.
- Beat well.
- Add the sifted dry ingredients; mix well.
- Cover with plastic wrap and chill for one hour, and then roll out on floured surface.
- Sprinkle with sugar/cinnamon.
- Roll as a jelly roll.
- Slice and bake for about 10 minutes.