Brown Sugar Sugar Cookies

For me, Christmas cookie baking season doesn't officially begin until the day after Thanksgiving, but that doesn't mean that I'm not making a cookie or two ahead of time just to have something sweet to munch on during afternoon tea. Recipes for sugar cookies always catch my eye, causing me to wonder if there is a better version than my own personal recipe, Sistine Chapel Sugar Cookies. To date, I have found that there isn't and mine are undoubtedly the best, but that doesn't mean that there aren't a lot of close seconds, and this is one of them. An adaptation of a recipe from the Taste of Home website, the brown sugar gives these a bit of a richer taste than those made with all white sugar. It also makes a smallish batch, so you won't be rolling dough into balls all day (regular readers of this blog know how much I hate that).

Brown Sugar Sugar Cookies

1/2 cup butter, softened

1/2 cup shortening

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 extra large egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

Additional white sugar for rolling

Preheat oven to 400°F.

In the work bowl of a stand mixer, cream butter, shortening, sugars, egg, and vanilla until light and fluffy, 2-3 minutes. Stir in flour, soda, cream of tartar, and salt, beating until just combined. Shape into large marble-size balls (or, do as I did and use a cookie scoop). Roll in sugar and place on ungreased baking sheets. Top each with about a half teaspoon of additional sugar (to get that crackled look). Bake for 8-10 minutes or until done. Cool. Yield: 3 dozen.

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