- 1 cup butter, softened
- 1 cup shortening
- 3 cups sugar
- 1-1/2 cups packed brown sugar
- 6 eggs
- 1 tablespoon vanilla extract
- 6 cups all-purpose flour
- 1 tablespoon baking soda
- 1-1/2 teaspoons salt
- In a large bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture (the dough will be soft).
- Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 13 dozen.
Originally published as Brown Sugar Crinkles in Best of Country Cookies 1999, p34
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Reviewed Feb. 5, 2012
"These were yummy! Remind me of the Charles Chips cookies I had as a little girl. Sand tarts? One bite & I was transported!"