So today while I was at my desk I had a flashback of a cookie I used to eat when I was a kid (fat people have food flashbacks, especially when they are on a diet). It was a sugar cookie from the Great American Cookie Company. It had red, green, and yellow sugar on it. They were my favorite cookies in the universe. Well that store in the mall closed a hundred years ago and there aren't any other stores near me.
I found a copycat recipe but two people who tried it said the cookies were hard as a rock. The ingredients look right from what I can remember of the taste, but their ratios might be off.
I don't think the cookie had any butter in it at all. I don't remember it tasting buttery, but it did have a very faint baking soda and citrus taste which is where the Princess flavoring comes in. The cookies were large and flat, with crisp outer edges and very chewy, almost underdone centers. Here is the recipe I found:
GREAT AMERICAN SUGAR COOKIE
1/2 cup (3 14 oz.) Crisco
1 cup (7 1/4 oz. ) sugar
1 tablespoon vanilla
1/2 teaspoon Princess Cake & Cookie Flavor (King Arthur stocks it)
2 cups (8 1/2 oz.) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Beat shortening and sugar together until smooth. Add the egg, vanilla, and cake-and-cookie flavoring. Beat until smooth. Stir together the dry ingredients and add to the sugar mixture until it forms a cohesive dough.
Shape dough into ping pong (1 1/8 oz.) sized balls. Roll in coarse and/or granulated sugar. Place about 2 inches apart. Flatten slightly. If you want a shiny-sugary cracked appearance on the cookies, brush with water (or quickly hold under running water), then roll in sugar.
Bake at 350 degrees, or until a VERY light golden brown around the edges. Cool on wire racks. Store in container with loose fitting lid.
Can a seasoned cookie baker (I don't bake cookies that often) take a look at the ingredients and figure out if the ratios are off? It seems like there may not be enough fat in the recipe...
I agree that it looks like it needs more fat. The consistency you're describing reminds me of a snickerdoodle- which is fitting because they're both made with shortening. (mine, anyway,)
I know you said there's no butter, but when I make chocolate chip cookies, i use 1 part butter to 2 parts shortening for the fat, and they are chewy inside with a crisp edge. just my 2 cents!
If i had time I would test it right now, because they sound SO yummy.
Thanks Nikki! I will do some more research and see if I can come up with something that might work.