This is truly an oldie, dating back to a Swedish woman born in 1877. Her daughter, Esther Davis, came up with the exact measurements (the original cookies were mixed by feel and taste) and shared the recipe with me. These are my favorite cookies, and I hope they’ll become yours as well.
—HELEN WALLIS VANCOUVER, WA
PREP: 30 MIN. • BAKE: 10 MIN./BATCH • MAKES: 5 DOZEN
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Additional sugar
1. Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture.
2. Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.
IF COOKING FOR TWO Freeze the baked cookies in airtight containers or freezer bags to enjoy anytime!