**Makes 3 dozen cookies (using 1 tablespoon scoop)
**Preheat oven 400*F.
Ingredients:
*2 and 3/4 cups All-purpose Flour
*1 teaspoon Baking Soda
*2 teaspoons Cream of Tartar
*1/2 teaspoon Sea Salt
*1/2 cup Butter, room temperature
*1/2 cup Butter Flavored Shortening, like Crisco
*1 and 1/2 cups Sugar
*2 Eggs, room temperature
Sugar and Cinnamon Mixture
Stir together in a small bowl:
*2 tablespoons Sugar
*2 to 3 teaspoons Ground Cinnamon
Topping:
*Optional, Gold Sprinkles
Directions:
Sift together the dry ingredients, into a bowl: Flour, soda, cream of Tatar and salt and set aside.
Cream together in a bowl using a wooden spoon: Sugar, butter and shortening, mix until light and creamy, add 1 egg at a time, mix in and then add the second egg mix until incorporated. Then add 1/3 of the dry ingredients at a time, mix until combined.
Using a cookie scoop and scoop out dough and shape into balls and roll in cinnamon and sugar mixture. Place dough balls on a 1/2 baking sheet with Silpat or parchment paper. (12 cookies per sheet)
Bake cookies for 8 to 10 minutes. I baked my cookies for 8 minutes and let them cool on baking sheet before removing.
Recipe adapted from my Dad’s Central Milling Cook Book
In a stand mixer medium-low, cream together the butter, peanut butter, brown sugar granulated sugar, vanilla extract and sea salt. Mix until light in color. Then add 1 egg at a time mix until eggs are combined.
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In a bowl with strainer for sifting, add the dry ingredients and sift together the dry ingredients: All-purpose flour, corn starch, cream of tartar and baking soda.
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Add Slowly and incorporate the dry ingredients into the wet ingredients on lowest speed or hand stir, doing this will help so the dough won’t become too tough.
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Use a 3 tablespoon cookie scoop, scoop dough and roll into a balls and press down each ball with the bottom of a glass keeping them about 2/3 inch thickness, dipping the glass in sugar to prevent sticking (2 and 3/4 inches across the bottom of glass and use small saucer with around 1/4 cup sugar, for dipping the bottom of the glass). I also like to use a round cookie cutter (3 and 1/4 inches) to help with pressing the dough so as to not make the cookie too thin and to keep them relatively the same size.
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Place cookie dough balls on a room temperature, Silpat covered, 1\2 baking sheets.
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Bake the cookies. Tip: If you choose to make smaller cookies adjust the baking time as needed.
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Cool cookies on the baking sheet. Then place cookies in an airtight container in fridge or double bag them and keep in the freeze until ready to frost and eat.
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Keep frosted cookies in an airtight container in the fridge, but best eaten right away.
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Serve cookies cold.
Sour Cream Peanut Butter Frosting
*1/2 cup Butter, room temperature
*1/2 cup Peanut Butter
*1/4 cup Light Sour Cream
*1 teaspoon Vanilla Extract
*Pinch of Sea Salt, literally
*2 to 3 cups Confectioners’ Sugar
In a stand mixer with paddle attachment on low-spread cream together: Butter, peanut butter, light sour cream, vanilla extract and sea salt.
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In a bowl sift the powdered sugar and then gradually add to the creamed mixture until totally combined. `Mix on medium-high speed 2 minutes or until light and fluffy. Frost Cookies and keep refrigerated.
