These easy-to-make cookies are packed with incredible buttery flavor and a slightly chewy, slightly crispy texture!
This recipe comes courtesy of Jeanette Seagle and her son Eric, who, like me, was a kindergarten student at Springfield Elementary School in Stanley, North Carolina, in the 1990-91 school year. Our school produced a family-focused cookbook that year, and the book included numerous tasty recipes, among them these cookies and the Sun Drop Pound Cake we love.
It’s been three decades since this recipe appeared in the cookbook. Our world has changed so much since then, but one thing remains the same: This recipe is easy, family-friendly and delicious!
What You Need:
1/2 pound butter (2 sticks)
2 tablespoons shortening
1 cup white sugar
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
What You Do:
1. Preheat oven to 350 degrees.
2. Mix all ingredients. Use a stand mixer if you have it. If you don’t have the option, a hand mixer or your own muscle is okay.
(Steps 3 and 4 will be easier if you chill the dough for an hour or so prior to rolling and flattening.)
3. Roll dough into small balls and place on a cookie sheet.
4. Flatten each ball with a fork, which makes a pattern on top.
5. Bake for 10 minutes, cool and enjoy!