No Roll Sugar Cookies

Thursday I will begin counting down the 24 days to Christmas! I love this time of year when we get eat such delicious goodies, indulge in incredibly fattening rich drinks, and whip up our family favorite recipes that have been passed down from generation to generation. I have a whole list of recipes just waiting to be made in the month of December. Even a few new ones to try. Here is a little teaser for you.  No Roll Sugar Cookies: found on allrecipes.com So, here’s my explanation.  Most families with little kids love to make the ever so cute roll out, cut out sugar cookies.  I like them too.  They are very cute, but also very time consuming.  And since my oldest child is only 2, she still does not get the concept.  I gave her a cookie cutter and wanted her to help me.  She proceeded to mutilate the dough and mash it together as if it were playdough.  Lesson learned.  So, to cut down on the time commitment and still get to enjoy Verity’s favorite part (the decorating), I found this really delicious No Roll Sugar Cookie. 
No Roll Sugar Cookie

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1/2 cup white sugar
• 1/2 cup confectioners' sugar
• 1 egg
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2. Cream butter or margarine, shortening, white sugar and confectioners' sugar together until light and fluffy. Beat in the egg and the vanilla.
3. Sift the flour, baking soda, salt and cream of tartar together. Add the flour mixture to the sugar mixture and blend.
4. Shape dough into walnut-sized balls and place on the prepared baking sheets. Dip a glass in white sugar and press balls flat. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until lightly browned.

Now, you all know how I am a rebel and I like to do things my own way.  I do not roll the dough in to walnut sized balls, I use my favorite cookie scoop.  I also do not flatten them before baking.  I like the way they look with a slightly cracked top.  So, I bake them as a ball for 11 minutes then, immediately after I remove the pan from the oven, I press the cookie down just slightly and lightly with the bottom of a dry measuring cup.  They look so pretty this way.  Especially if you choose to serve them without frosting. 
These taste like a cross between a sugar cookie and a shortbread cookie.  I have made these 5 times and they always turn out and taste fabulous.  Just be sure to take them out of the oven before the edges turn crisp.  Unless, of course, you like a crisper cookie.