I wasn't planning on making sugar cookies but this recipe caught my eye. It seemed simple and delicious and something my kids would eat! Originally I was planning on making a 3 layer lemon cake that I found on a blog but then I realized that nobody in my family would eat it and I get tired of taking entire cakes or batches of cookies to work. I should make something that my family would like....as limited as that is.
These brown sugar cookies are crispy on the edges and brown, chewy and caramel tasting in the middle. The recipe doesn't call for rolling the dough in sugar or sprinkling it on top before baking but I like that extra crunch of sparkling sugar so I added a bit before baking. These cookies are indeed easy to bake and very delicious. There is no granulated sugar in this recipe so the brown sugar creates a deep caramel taste. Really really satisfying! I was going to sandwich them with some dulce de leche but figured that would make them too soft because there is no one to eat them all in the next several hours. They are wonderful by themselves!
Brown Sugar Cookies
1/2 cup Crisco® All-Vegetable Shortening
1/2 cup butter
1 1/4 cups firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1. HEAT oven to 350ºF.
2. BEAT together shortening, butter, brown sugar, egg and vanilla in medium bowl until light and fluffy. Mix in flour, baking soda and salt.
3. SHAPE dough into 1-inch balls or use small cookie scoop. Place 2-inches apart on ungreased baking sheet.
4. BAKE 12 to 14 minutes or until golden brown. Remove to cooling rack after 1 minute.