I could never figure out why my mother would give us cookies and lemonade for a snack because the sweet cookie would make the drink taste extra sour. Now that I've reached the age of reason . . . sort of . . . I rather like the contrast between nibbles of sugary cookies and cold, tart lemonade. This isn't one of my mother's recipes but it always reminds me of her.
Crispy Thin Sugar Cookies
2 cups granulated sugar
1 cup solid shortening
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons Cream of Tartar
1 teaspoon baking soda
1/2 teaspoon salt
Topping:
1 1/2 teaspoons ground cinnamon
2 tablespoons granulated sugar
Preheat oven to 375 degree. Vegetable oil spray baking sheets or use parchment paper.
Beat the sugar and shortening together until well creamed. Beat in the eggs and vanilla. Stir in the rest of the dry ingredients to form a soft dough. With either a cookies scoop or tablespoon, round out a ball of dough about one inch in diameter. Dip the ball of dough into the cinnamon/sugar mix and place topping side up on the baking sheet about 2 1/2 - 3-inches apart to allow for spreading.
Bake for approximately 10 minutes or until light golden brown. Cookies should rest for a minute before removing them to a cooling rack. Cookies are fragile but well worth the trouble.
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