Streusel Cookies

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

Cookie Dough


1/2 c butter, softened

1/2 c Crisco

1 c brown sugar

1/2 c sugar

1 1/4 tsp cinnamon

1/4 tsp nutmeg


2 eggs

2 tsp vanilla OR 1 Tbsp imitation vanilla


3 1/2 c flour

1/2 tsp salt

2 tsp baking powder

Set aside.

Crumb Topping

In a bowl, stir with a fork:

1/3 c flour

1/4 c brown sugar

2 Tbsp sugar

1 tsp cinnamon


5 Tbsp butter, melted


1/4 c flour

Stir briefly maintaining large clumps.

Overmixing will make it pasty.


Line cookie sheets with silicone mats or parchment paper.

Scoop a tablespoon of dough and roll into a ball.

Use a tsp measuring spoon to make a deep indent in each ball.

Add a teaspoon of crumb topping to each indent.

Bake @ 375 for 8 minutes.

Let cookies cool on baking sheet for at least 3 minutes before moving.

Fresh from the oven, they are soft and will fall apart if moved too soon.

Sprinkle with confectioner sugar when serving.