1/2 c Lard or vegetable
-shortening; melted and
1/2 Stick unsalted butter;
-melted and cooled
; (1/4 cup)
1 c Sugar plus additional for
1 lg Egg
1 ts Vanilla
2 c All-purpose flour
2 ts Baking soda
3/4 ts Salt
In a large bowl stir together the lard or shortening, the butter, 1 cup of
the sugar, the egg, and the vanilla. Into the bowl sift together the flour,
the baking soda, and the salt and stir the mixture until it forms a dough.
Chill the dough, covered, for at least 2 hours or overnight.
Preheat the oven to 375F. Roll rounded tablespoons of the dough into balls,
roll the balls in the additional sugar, coating them completely, and
arrange them 3 inches apart on lightly greased baking sheets. Flatten the
balls with the bottom of a glass dipped in the sugar (the edges will crack
slightly) and bake the cookies in batches in the middle of the oven for 8
to 12 minutes, or until they are pale golden. Transfer the cookies to racks
and let them cool. The cookies keep in an airtight container for 1 week.
Makes about 32 cookies.