From the kitchen of Stephanie Knewasser
Cookie Dough
Cream:
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
Add:
2 eggs
2 tsp vanilla OR 1 Tbsp imitation vanilla
Add:
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
Add:
5 Tbsp butter, melted
Add:
1/4 c flour
Stir briefly maintaining large clumps.
Overmixing will make it pasty.
Assembly
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.
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