Ingredients

The following ingredients have 12 Servings
  • 1 cup (200 g) vegetable shortening ((at room temperature))
  • 1 cup (200 g) granulated sugar
  • 1/4 teaspooon salt
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 cups (280 g) all- purpose flour
  • 1/4 cup (30 g) powdered sugar for coating ((optional))

Instruction

  • Preheat oven to 350º F (180º C). Line cookie sheets with parchment paper. Set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, mix shortening on medium speed until softened and creamy, about 1 -2 minutes. Add in sugar, salt, vanilla, and cinnamon; continue mixing for 2 – 3 minutes.
  • Reduce the mixer speed to low, add in flour slowly; mix just until combined.
  • Roll balls of dough (about 1 tablespoon of dough per cookie). Arrange the balls on a large baking sheet, spacing them 1/2 inch apart. Press the tops with a fork to flatten them a little.
  • Bake for 18 - 20 minutes, or until very lightly browned on the sides. Let the cookies cool on the baking sheets for just 5 minutes. Then, transfer to a wire rack to cool, then once cookies are cool, sprinkle with powdered sugar, if desired. NOTE: Make sure your bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.