Source: Eugenia Ortega. Monterrey, NL Mexico 1960's
Makes 48 servings.
Preparation time: 30 minutes
Tips: Crisp, simple, sugar cookie.
Ingredients
Preparation
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1/2 cup vegetable shortening
1/2 cup unsalted butter (1 stick), see note (1)
1 large egg
1 teaspoon vanilla extract
2 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup granulated sugar, to roll dough
1. Preheat oven to 350 F degrees. Have ready 2 cookie sheets, no need to grease them.
2. Beat together, shortening, butter and sugars until very creamy. Add egg and vanilla. Mix well to incorporate.
3. Sift together flour, salt and baking powder into the creamy mixture. Mix well until all ingredients are well incorporated. Mixture should be soft but not too sticky. Add a tablespoon or so of flour if mixture is too sticky to handle, or refrigerate for 30 minutes.
4. With your hands form balls about 1 inch in diameter. Roll each dough ball into granulated sugar and place about 2-inches apart in cookie sheets.
5. Bake in preheated oven for 12 to 15 minutes or until they puff up and no longer look wet on the top. Cookies flatten out during cooling.
NOTES : 1) Butter can be substituted with 1/2 cup vegetable shortening for a total of 1 cup shortening, no butter. I prefer the mixture.
Makes about 4 dozen (2.5") cookies.
Brown Sugar Cookies
"Galletas Morenas"
