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This popular Pennsylvania Dutch cookie is sure to be a winner with your family. A crisp, cinnamon/sugar crust hides soft, buttery cookie subtly scented with nutmeg and vanilla.
Ingredients
1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups Better Batter Gluten Free Flour
1/4 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. white sugar
2 tsp. ground cinnamon
Instructions
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, nutmeg, baking soda, and salt; stir into the batter until blended.
Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.
Is there anything that can substitute for the shortening?
How many cookies does this recipe make?
You may substitute any solid fat for the shortening – natural palm oil, organic shortening, or coconut oil (which may change the taste).
This recipe is terrible! The cookies were so flaky they were not edible!
I’m sorry you had this experience – did you follow the recipe exactly? Make any substitutions? I find if these are cooked too long or at too high a temperature they can be crumbly, but cooked properly these are soft soft soft.
These cookies are fantastic! I added vanilla to the batter and I used a very strong dutch spice with cinnamon, coriander, nutmeg, clove, ginger, cardamom, and orange peel. The spice is called Koek en Speculaas. It is a cookie mix and it made these cookies “shine”. As for dry… mine were not. I used Spectrum Organic shortening. I also baked these cookies for 7 minutes in my oven. They turned out perfect. I would give this recipe a 5 star rating.