This year I inherited the book, 1001 Cookie Recipes: The Ultimate A-To-Z Collection of Bars, Drops, Crescents, Snaps, Squares, Biscuits, and Everything That Crumbles. The previous owner of the book had only tried 1 recipe out of 1001, so I was skeptical of the potential results.
Browsing through the many recipes, I noticed that most of them called for vegetable shortening. Shortening is an ingredient that I try to avoid. I don’t consider myself a “health freak,” but I try to avoid unnecessary calories when appropriate.
The ORIGINAL recipe (as seen in the book) – pg 387:
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup vegetable shortening
- 1 1/3 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp granulated sugar
- 2 tsp ground cinnamon
- Preheat oven to 350 degrees
- Combine flour, baking powder, and salt
- In large bowl, cream shortening (or butter), and sugar. Beat in eggs. Beat in vanilla extract. Gradually blend the dry ingredients.
- In a small bowl, combine sugar and cinnamon.
- Pinch off 1 inch pieces of dough and roll into balls. (Or use a cookie dropper.) Roll each ball in cinnamon sugar and place 1 inch apart on baking sheets.
- Bake for 10-12 minutes. Transfer to wire racks to cool.
Instead of (my substitution):
- Vegetable shortening – I Can’t Believe it’s Not Butter Cooking and Baking
In the cinnamon sugar.
On the baking sheet.
- Would I make them again? Yes. These cookies (even using a butter/shortening substitute) were very soft and cake-like.
- Suggestions: Before baking, press dough slightly on baking sheet so it doesn’t look like a perfect ball. Just a nice circle will do.