1. Cream butter and Crisco until light and fluffy, several minutes. You want the fats to be blended and smooth. Scrape bowl and add sugar, continue to cream until a very pale ivory color, another 3 - 5 minutes. The batter should lose it's grainy-ness.
2. Add eggs one at a time, allow each to incorporate before adding next addition. Scrape bowl, add flavorings and baking powder.
3. Stir in flour. To test if you need more flour, lift the beaters and press your finger onto the batter. When you bring your finger back, if the batter sticks just barely, leaving only a small residue of batter, your dough is done. If the batter still sticks considerably, you need to add about 1/2 cup more flour.
4. Divide the dough in half and wrap in plastic. Shape into rectangles and refrigerate 12 or more hours, or freeze for longer storage. The colder the dough stays, and the faster you can roll it to the proper thickness, the easier it is to cut shapes and transfer them to the sheet pan.
5. Preheat oven to 350 degrees F.
6. Divide one rectangle of dough in half. Roll the piece to a rectangle 1/4" to 3/8" thick on a lightly floured surface, turning and adding a dusting of flour as needed. If you work quickly, then the dough should stay firm for cutting.
7. Cut into shapes and bake 2-inches apart on lightly greased, parchment paper covered, or silpat covered sheet pans until edges just begin to turn golden (7+ minutes). You want an even light golden bottom. If you like the thin and crispy cookie, roll thinner and bake until the top starts to brown. It has great flavor and crunch!!! Write the baking time down, and use it for a future guide.
8. Allow to cool on pans completely and then remove. If you are using the "greased sheet" method, cool for 1 minute and then move with a spatula to a cooling rack or towel. Store in the open air if you are eating them in a day or so, or store in the freezer, uniced, in a plastic zip-bag sealed in a container. They freeze great for several months!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (43g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 124 (92%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 89.3mg||27 %|
|Sodium 4675.1mg||161 %|
|Potassium 26.3mg||1 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 135
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