This recipe was given by Catherine!
Ingredients:
- 1 cup shortening
- 1 ½ cups sugar plus 4 tablespoons for coating
- 2-3 T of water
- 2 ¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- Pinch of salt
- 2 teaspoons cinnamon
Directions:
Preheat the oven to 350 degrees. In a large bowl, mix the shortening, 1 ½ cups sugar, and water until well combined. In a separate bowl, sift together the flour, cream of tartar, baking soda, and salt. Mix the dry ingredients with the wet ingredients until everything is evenly combined. Form the dough into a cylinder and wrap it with plastic wrap. Chill the dough for at least 45 minutes.
Combine the cinnamon and remaining 4 tablespoons of sugar in a small bowl. Roll the dough into inch sized balls. Coat each dough ball with the cinnamon sugar. Place the cookies on a sheet pan lined with parchment paper about 1-2 inches apart. Bake for 12 minutes or until the bottom of the cookies is lightly browned. Flatten the cookies using a spatula. Store the cookies in a room-temperature container.
Catherine's Bio:
Catherine Walker is an 11th grader at Western Reserve Academy from Hudson, Ohio. This is her second year being a member of TAG. Catherine has been allergic to dairy, eggs, peanuts, tree nuts, and quinoa for her whole life and has advocated for food allergy awareness for many years. She has published her own allergy-friendly cookbook called: Cook It Up! Delicious Recipes for Healthy Cooking. She plays varsity tennis and also participates in her school’s acapella group. Despite having food allergies, Catherine tries to move past them and not let them define her life.
