Best recipe I have used, and gets requested by my family often.
- Carbohydrate 13.5578058241092 g
- Cholesterol 5.875 mg
- Fat 6.344570899747 g
- Fiber 0.97101305952602 g
- Protein 3.16970593242673 g
- Saturated Fat 1.39848320322581 g
- Serving Size 1 1 Serving (28g)
- Sodium 103.368640681004 mg
- Sugar 12.5867927645832 g
- Trans Fat 2.79183939311617 g
- Calories 119 calories
Step-by-step
- Beat 1st 5 ingredients. Add egg.
- combine dry ingredients, add to creamed mixture
- drop by teasponfulls onto UNGREASED baking sheets. Flatten with fork dipped in sugar, making crosshatches.
- Bake 7-8 minutes
- DONT OVERBAKE!
- cool 2 min, move to cooling racks. Cool the cookie sheets off before adding the next batch.
Operating with a single baking sheet means cycling pans between the hot oven and room temperature requires careful planning to prevent warping from thermal shock. Spelt flour functions structurally here much like standard wheat flour, yet it absorbs moisture slightly faster and benefits from precise measuring to avoid a dense crumb. Creaming shortening with brown sugar introduces microscopic air pockets that expand during baking, producing a tender interior without needing complex emulsifiers. Thoroughly beating the initial fat and sugar mixture before incorporating the egg ensures proper fat encapsulation, which dictates whether the finished structure holds its shape or flattens prematurely on the ungreased surface.
Managing Texture and Yield
Pressing the dough balls with a fork dipped in granulated sugar creates the iconic crosshatch pattern while preventing the tines from sticking to the soft mass. Monitoring the 7-8 minute bake time closely prevents the edges from acquiring an unpleasant bitter edge. Pulling the pans from the oven the moment the bottoms turn golden brown allows residual heat to finish setting the center during the mandatory two-minute resting period on the hot sheet. Transferring the batch to wire racks immediately after that rest stops bottom-steaming, keeping the crumb light rather than soggy.
- If cookie sheets remain warm between rounds, cool them completely under running cold water before dropping fresh dough to prevent premature spreading.
- Store baked goods in an airtight container at room temperature for up to four days, placing a slice of white bread inside to restore softness if they dry out.
- Substitute 0.25 cups of silken tofu for the single egg if dietary restrictions require plant-based binding agents.
