(This cookie recipe appears in my cookbook. 1956 Betty Crocker Cookbook. All the recipes begin with a little "introduction". Some of these are quite funny. Since it is a Betty Crocker Cookbook, all flour is denoted as Gold Medal flour.)
Thick, chewy, with cracked, sugary tops. When served at Mrs. Fred Fredell's in St. Paul, Minnesota, they were so delicious I begged the recipe. Thanks to her, thousands of homes have enjoyed these spicy cookies.
Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place sugar-side-up, 3" apart on greased baking sheet. Sprinkle each cooky with 2 or 3 drops of water to produce a cracked surface. Back just until set but not hard.
Time: Bake 10 to 12 minutes
Amount: About 4 dozen 2 1/2" cookies.
Return to Myra Fitch Page
Myra L Fitch