Ingredients
- 1 stick unsalted butter, at room temperature
- 3/4 granulated sugar
- 1 large egg
- 1 tbs mulk
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp cream of tartar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbs granulated sugar
- 1 tbs cinnamon
Directions
1. In mixing bowl, cream together butter and 3/4 cup granulated sugar until smooth. Add egg, milk, and vanilla and blend
2. In a separate bowl, mix togehter flour, cream of tartar, baking soda and salt and add to the creamed mixture. Cover bowl with plastic warp and refrigerate for at 1 hour until dough is firm enough to handle.
3. Heat oven to 375dF.
4. On a plate, mix 2 tbs of sugar with cinnamon. Scoop and roll the dough into 1 1/2 inch balls; then roll in cinnamon sugar to coat all sides. Arrange sugar-coated balls on ungrased cookie sheets, spacing them 2 1/2 inches apart.
5. Bake until edges of cookies are firm to the touch, about 12 minutes. (Do not overbake). Using a spatula, transfer cookies to a rack and let cool.This dough may be covered with a plastic wrap and refrigerated for up to 5 days, or frozen for up to 3 months. Thaw before baking.
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Submitted 6/13/05.
Source: Big, Soft, Chewy Cookies
Submitted By: Lynnette Terh
Lynnette@Pacific.net.sg
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