Here’s the recipe for those infamous cookies that my husband can’t get enough of!
1/2 cup white sugar
1 cup brown sugar
1 cup shortening
2 3/4 cup flour
1 tsp soda
2 tsp cream of tartar
1/4 tsp salt
– Mix well. Chill dough overnight, form into balls.
– Mix 1/2 cup brown sugar and 1 tsp cinnamon. Roll balls in the mixture and bake.
- Mandy’s Hints – the above recipe is written just as it appears in the cookbook we used growing up. There is no bake time or temperature given. That being said, I found that baking the cookies at 400 degrees for 9 minutes worked perfectly in my oven.
- When baking cookies, my mom taught me a little trick to making even-baked cookies. Most ovens have 2 oven racks – place them in the middle rungs of the oven. Put your cookies on the bottom rack for the first 1/2 of the baking time and then rotate the baking sheet 180 degrees and place it on the top rack for the remaining 1/2 of the baking time, placing the next baking sheet on the bottom rack. This ensures even cooking and allows you to bake two at the same time. You just continue to rotate the baking sheets into the oven on the bottom rack, then up to the top rack and finally – out of the oven!
- When mixing the cookies, cream the shortening (aka, real butter, softened just to room temperature) and sugars together. Add the eggs. Mix the dry ingredients separately and slowly add to the creamy mixture. Once this is mixed well, chill dough overnight.
*The Amish Cooking cookbook has hundreds (maybe thousands? I haven’t counted and don’t plan on it..) of recipes and no names were listed as to whom to give credit to for the actual individual recipes. Therefore, I can not give credit to the proper person for these amazing cookies. I also do not lay claim to them. I do lay claim to making them with love and having my husband eat them by the handful. 🙂