(Click on the image for a larger picture).
These are perfect for dessert or snacks anytime!
1 1/2 cups sugar
2/3 cup shortening (I use Earth Balance natural shortening, which is OU parve, and better for you than Crisco)
2 eggs
2 tablespoons water or rice milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Topping: Cinnamon-sugar mixture (usually about 2/3 cup sugar to 3 tbsp cinnamon). You can also use pumpkin pie spice or nutmeg to replace some of the cinnamon if you like, but go easier, because those spices are much stronger than cinnamon.
Mix the sugar and the shortening until smooth, and add the eggs and wet ingredients. In a separate bowl, mix your dry ingredients well, and slowly add to your wet mixture. When the dough comes together, shape into a log, cover with plastic wrap and stow in the fridge for at least two or three hours, or overnight. These also freeze well.
When you are ready to bake, preheat your oven to 400 degrees. Unwrap, slice or roll out and make shapes, and dredge on both sides in cinnamon sugar. Cook 8 minutes, and take out immmediately for a softer cookie, or a little longer for a crispy cookie. Cool the cookies on racks. Makes a lot (about 65 cookies). Bon Appetit!
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