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Because my tonsillectomy is Tuesday and I’m not allowed to get sick before the surgery, I’m stuck home most of the weekend, not allowed to attend any of the parties I was invited to. Yeah, it sucks. Since I already did four loads of laundry and scrubbed my shower, and still had much of the day left, I decided to try yet another new recipe.
These are good. Really, really good. And also, really, really big. You could easily make them half the size and get a few dozen cookies out of the recipe.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup shortening
8 tablespoons (1 stick) unsalted butter, softened
1 1/2 cups sugar, plus 3 tablespoons
2 large eggs
1 tablespoon ground cinnamon
Preheat the oven to 350 degrees F.
Sift the flour, baking soda, and salt into a bowl.
With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture and blend until smooth.
Mix the 3 tablespoons sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.
Yields 20 cookies.
Recipe from the Food Network.
Notes: I used regular salt. And I had a ton of the cinnamon-sugar mixture leftover.