Sometimes, a writer or a reader just needs to kick back with a big cup of coffee (or glass of milk) and a plate of warm cookies. This is The Only’s favorite cookie. They come out huge and soft, as long as you don’t overbake them.
4 1/2 cup Flour
2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
In bowl, stir dry ingredients together.
1 1/4 cup Crisco
2 cup sugar
1 1/2 teaspoon vanilla
1/2 teaspoon lemon extract or 1 teaspoon finely grated lemon peel
1 cup buttermilk
(1/2 cup sugar & 2 tablespoon for coating)
In large bowl, beat Crisco with mixer on medium-to-high for 30 seconds. Add sugar and beat until mixed, scraping sides. Beat in eggs one at a time, beating well after each. Mix in vanilla and lemon.
Alternate adding buttermilk and dry ingredients, scraping sides of bowl as needed. Cover bowl and chill at least 4 hours. Lightly grease cookie sheets. Use a 1/4 cup measure or a 1/4 cup ice cream scoop. (Lightly coat scoop with non-stick spray to help prevent dough from sticking.) Scoop dough, roll in sugar/cinnamon mix to coat. Place 3″ apart on cookie sheet. Gently press cookie to 1/2″ thickness. Bake in preheated 375° for 12-14 minutes or until bottoms are a light gold. Transfer to rack to cool. Makes about 24.
This sounds like a lot of work, but trust me, the cookies are well worth the effort! So what’s your favorite cookie?