I don't expect many people will read my blog today. So I thought I'd give you something you can look at and use later. I'm going to do something I rarely do. I'm going to post a recipe.
My family and I have a cookie recipe that we make around Thanksgiving and Christmas. They're called Cinnamon Sugar Crisps and they are wonderful. (And addicting) This recipe came to me from my mother-in-law, who got it from a friend's grandmother. (or great-grandmother) It's one of those that's been passed down for generations.
Thank heavens for electric mixers. When I first began making these we had no such thing as dough hooks and my mother-in-law was insistent that you had to do it all by hand. I always made a double recipe, and usually two or three because I gave them out as gifts. I also drafted my husband to help--have you ever tried to stir in 4 cups of flour to a recipe, by hand? Besides, my husband loves them and will do almost anything if I'll make them.
Thank heavens for daughters, too. My own daughter is now in charge of the Cinnamon Sugar Crisps, and she rocks this recipe. Measurements are for the double recipe.
Eve's Cinnamon Sugar Crisps
Oven 350 for 10-12 minutes
1 Cup brown sugar
1 Cup white sugar
2 sticks margarine or butter
2 tsp vanilla
pinch of salt
6 tsp baking powder
4 Cups flour
Mix the first five ingredients together with an electric mixer. Very slowly add in the flour and baking powder. I use dough hooks for this part of the recipe. Note: Be aware that you might have to adjust the quantity of flour. Sometimes 4 cups is too much, other times, it's just right. You want it to be of a consistency that you can roll into small balls of dough easily. If the dough is too sticky, add a little flour.
Roll dough into small balls, place on a cookie sheet and flatten with a fork dusted in flour. The thinner the dough the crispier the cookie. Bake at 350-375 for ten to twelve minutes. Upon taking them out of the oven, sprinkle them with cinnamon sugar and allow to cool. Enoy!