These cookies are so simple yet so yummy. I first discovered these in the States, but I’ve been making them for folk back in Cape Town too.
- Wax paper
- 1 glass with a flat bottom
- 2 – 3 cookie sheets for baking
- 1 fork
- 3 large bowls
- Mixer (stand alone or hand works fine)
- 1 large round plate
- 1 sharp spatula
- 2 cookie cooling racks
- Preheat your oven to 350 F
- If you can – set your butter on the counter for 30 minutes before using it. If not – you can microwave it – 5 seconds at a time until it starts to soften.
- Use the sieve to sift the 2 cups of all purpose flour, 2 teaspoons of cream or tartar, and 1 teaspoon of baking soda together.
- In a separate bowl add the 1/2 pound of butter
- Add the 1 1/4 cup of sugar ( you should have 1/4 cup sugar left over)
- Add 2 eggs
- Beat them until everything is mixed together
- Stir in the flour mix from the first bowl
- Keep mixing with the mixer until it’s nice and smooth
- Now you need to make little balls from your dough. You can just pull the pieces you want and roll them off . I made mine slightly smaller than golf balls.
- In the third bowl, mix in 1/4 cup of sugar and the 4 teaspoons of ground cinnamon
- Roll each golf ball sized ball of dough in the bowl of sugar and cinnamon until they are coated. If you do it right, your dough balls will be slightly brown.
- Using the large round plate, flatten each cookie with a glass
- Use your fork to create a lattice
- Then use the spatula to transfer the cookie to the cookie sheet
- Note – apparently putting the dough on a hot cookie sheet can really mess things up and make the cookies thin out quickly, so you might want to use multiple ones or cool yours down between batches.
- Make sure you leave some space between the cookies because they will spread a bit.
- Place them in the oven and bake for 5 minutes, rotate the sheet and then bake for another 5 – 6 minutes.
- You want to bake them until they are somewhat golden. I think I let mine go about 13 minutes.
- Let them cool on the racks and enjoy
- I store mine in an airtight container once they were cooled.
1 tsp Baking Soda
4 teaspoons Cinnamon
2 teaspoonsof Cream of Tartar
2 cups of Flour
1/2 pound of Salted Butter
1 1/2 cups Sugar