Brown Sugar Crinkles

  The Taste of Home Baking book has many baking recipes including this one for Brown Sugar Crinkles. The recipe looked simple and was for a basic sugar cookie except for the addition of brown sugar. 

  I wanted to make something simple and fairly fast and this recipe would work, except it made 13 dozen cookies. Not what my family would eat. Sue reduced the recipe for me and I am going to post it in that size. If you want more just double or triple the recipe. This is 1/3 of the recipe to use an even number of eggs. I do think they would freeze well if you want to make more at one time.

  They are a crisp cookie which is what we like and the brown sugar added a nice flavor to a fairly simple cookie. 

   Brown Sugar Crinkles

1/3 cup  Butter -- softened

1/3 cup  Shortening

1 cup  Sugar

1/2 cup  Brown Sugar -- packed

2 large  Eggs

1 Teaspoon  Vanilla Extract

2 cups  Flour, All-purpose -- 9 ounces

1 Teaspoon  Baking Soda

1/2 teaspoon  Salt

In a large mixing bowl, cream butter, shortening and sugars until light and fluffy.  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 teaspoonful’s 2 inches 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:  "4 1/3 dozen"