This cookie may look boring, but it's totally not. This is one of my favorite Christmas cookies from my husband's side of the family. My other favorite is this molasses cookie. No wait, it's this chocolate crinkle. Well, OK, so I can't decide which is my absolute favorite, but these Sugar Crinkles are definitely up there. It's a nice buttery cookie that's not too sweet with a slight crunch on the outside and soft on the inside. Yes, there's shortening in the cookie, but I think that is what makes it nice and soft. My bro-in-law actually adapted the original recipe, cutting down the amount of shortening and adding in the butter.
My mother-in-law has recipes from her mother and grandmother, so it's always a treasure to go through their old recipe box and find recipes that generations have loved. These cookies hold a special place in our hearts not only because we only make them during Christmas, but because it's a tasty walk down memory lane.
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| Oh look, a little visitor waiting to get her hands on a cookie and some Christmas decorations |
Sugar Crinkles
1/2 C. shortening
1/4 C. butter, softened
1/2 C. brown sugar, packed
1 egg, large
1 tsp. vanilla extract
2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 C. walnut pieces, finely chopped
1 T. granulated sugar
Preheat oven to 350.
In a medium mixing bowl, mix together the dry ingredients: flour, baking soda, and cream of tartar. Set aside.
In a large bowl of an electric mixer, cream the shortening, butter, and brown sugar until well blended. Add egg and mix until egg is incorporated. Then add vanilla extract and blend well. Add dry ingredients and mix until all in combined.
Chill the dough for several hours, preferably overnight. Once chilled, roll dough into walnut sized balls and dip into the crushed walnut/sugar mixture. Place on Silpat or parchment lined baking sheet and bake for 8-10 minutes or until cookies turn light, golden brown.
Makes around 2 dozen.
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