| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
April 1993 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Lard or vegetable shortening; melted and cooled |
| 1/2 |
|
Stick unsalted butter; melted and cooled |
|
|
; (1/4 cup) |
| 1 |
c |
Sugar plus additional for coating the |
|
|
; cookies |
| 1 |
lg |
Egg |
| 1 |
ts |
Vanilla |
| 2 |
c |
All-purpose flour |
| 2 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
In a large bowl stir together the lard or shortening, the butter, 1 cup of
the sugar, the egg, and the vanilla. Into the bowl sift together the flour,
the baking soda, and the salt and stir the mixture until it forms a dough.
Chill the dough, covered, for at least 2 hours or overnight.
Preheat the oven to 375F. Roll rounded tablespoons of the dough into balls,
roll the balls in the additional sugar, coating them completely, and
arrange them 3 inches apart on lightly greased baking sheets. Flatten the
balls with the bottom of a glass dipped in the sugar (the edges will crack
slightly) and bake the cookies in batches in the middle of the oven for 8
to 12 minutes, or until they are pale golden. Transfer the cookies to racks
and let them cool. The cookies keep in an airtight container for 1 week.
Makes about 32 cookies.
Gourmet April 1993
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