Crispy Sugar Cookies
While I was doing my spring cleaning I found a box of my grandmother's recipes. Many of the recipes were handed down from her mother so the discovery was a real treasure to me.
This is basically a sugar cookie, but it's the crispiest sugar cookie I've ever had. Pair them with a citrus sorbet or fresh seasonal fruit for a light dessert.
In a medium mixing bowl cream together the sugar and shortening.
Add one egg and beat well. Add the second egg and beat well.
Stir in the vanilla.
In another bowl mix together the flour and salt and then stir that into the cookie batter until well blended.
Drop tablespoons of cookie dough onto a greased cookie sheet.
Let the cookie dough drops stand for a few minutes.
Wet the bottom of a glass and dip it in sugar. Use the sugar coated glass to flatten the cookie dough drops. Dip the glass in sugar each time you press a cookie.
Bake in a pre-heated 365 degree F oven for 10 to 12 minutes or until the edges are golden.
Allow to the cookies to cool a few minutes before removing them from the cookie sheet. But don't wait to long because they become fragile when completely cooled.
Time to prepare: 35 minutes.
Serves 4 1/2 dozen cookies.