Recipe by lucid501
A recipe from my husband's grandmother. This was one of my FIL's favorites when he was growing up. We tried them recently and they are very good--light and crisp.
Top Review by Sharon the Rocket
What an easy recipe to make! I'm not sure if I rolled them out thin enough or too thin - plus I really had to be careful baking them because I think my oven got a little hot. Some seemed almost "burnt" while others were softer - which pretty much means I wasn't consistent in my rolling them out right. Though not impressed eating them straight out of cookie jar, they are GREAT with a scoop of ice cream! I'm going to make them again sometime and get it perfect!! Thanks!
- 2 cups flour, sifted
- 2 tablespoons instant coffee
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄3 cup shortening, softened
- 1⁄3 cup margarine
- 1⁄2 cup brown sugar, firmly packed
- 1⁄3 cup sugar
- 1 egg, well beaten
- 1 teaspoon rum extract
Directions See How It's Made
- Sift first 5 ingredients together, set aside.
- Cream shortening and margarine together, adding the sugars while creaming.
- Add egg and rum extract, beating until light and fluffy.
- Blend in dry ingredients.
- Wrap dough in wax paper and chill thoroughly.
- On a lightly floured surface, roll out small amounts of dough at a time to 1/8 inch thickness. Cut with fluted cookie cutter or biscuit cutter.
- Decorate rounds with pecan halves, if desired.
- Place on ungreased cookie sheet and bake at 400 degrees F for 8 to 10 minutes.
- Remove to wire racks to cool.