These are my favourite cookie. I could eat the whole batch, so I rarely make them. However…. Son’s school has a cookbook fundraiser and they’ve asked for 1 from each family. This will be ours.
They are a plain cookie, but that’s an understatement. They are soft in the middle, and rolled in cinnamon sugar,so they are crisp on the outside, and should be a little wrinkled.
1 cup butter
1.5 cups caster sugar
2.75 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
3 tbsp caster sugar
1 tbsp cinnamon
Method: Preheat oven to 160’C. Cream butter and sugar together, then add in eggs one at a time. Add in the flour, cream of tartar, baking soda and salt, and mix until it all comes together. Roll into walnut-sized (1″) balls and chill for 5- 10 minutes. I usually manage to make about 3 dozen from this recipe.
Mix the 3 tbsp caster sugar and cinnamon together, roll the balls in it then place, well-spaced out, on a cookie sheet. Bake for 8-10 minutes or until the edges are just starting to brown. Remove immediately from the sheet and place on racks to cool – they will be soft. Allow to cool for a few minutes before inhaling all of them at once. 😉 They will be thick, and wrinkled, crisp on the outside but soft in the middle once cool. If you can wait that long….
With an electric mixer, cream the butter and sugar together. Stir in the vanilla extract then add the salt and flour and mix until the butter is incorporated into the flour and looks like bread crumbs. Stir the sides of the bowl into the center, then mix again with the mixer. Once it begins to come together, add in the pecans and use your hands to work the dough into a ball.
Cut the dough into 2 and roll out one half on a lightly floured board to about 1/4″ or a little thicker. Cut out in your cookie cutter of choice (mine was a 2″ fluted circle) and put the scraps aside to use with the scraps from the 2nd half of the dough.
Bake on an ungreased cookie sheet for 10-12 minutes or until the cookies are just beginning to brown. (This will depend on the size and thickness of your cookie). Cool on racks. They should be crisp, buttery and perfect with coffee. Bet you can’t eat just one!
We have an allotment, a half-size one. I love going down there and harvesting what we’ve grown. Right now we are getting asparagus and rhubarb. Lots and lots. The asparagus usually just gets flash-cooked and buttered but the rhubarb gets stewed, and sometimes made into this cobbler, served hot with custard.
This recipe uses up a good amount of rhubarb, but you can easily halve it.
1 KG rhubarb, cut into 1″ chunks
2 tsp cinnamon
125g white flour
125g wholemeal flour
1 tbsp baking powder
1/2 tsp salt
100g hard butter, cut into small chunks
Cook the rhubarb with the cinnamon and sugar jsut until it begins to fall apart. If it seems really juicy, add 2 tbsp water mixed with 2 tsp cornflour to thicken. Pour into 9″x 13″ pan.
Meanwhile mix together the dry ingredients, then cut in the butter. Add in the milk and egg and stir to mix, but do not over mix. Drop by spoonfuls onto the rhubarb so the almost touch. Bake at 165’C for 30-40 minutes or until the dough is browned and cooked through. Serve warm with cream, icecream or custard.
I’m not going to give a serving count; this could feed anywhere from 4-10 depending on how much they like rhubarb!