Recipe submitted by Janie Warren, Grayson RECC, Voted Grand Prize/Best Overall Cookie, December 2008
In large mixing bowl, cream butter, shortening and sugar until light and fluffy. Beat in molasses and eggs, set aside. Combine dry ingredients by whisking them together in a large bowl until well incorporated. Add the flour mixture gradually to creamed butter mixture, beating until dough is blended and smooth.
Roll into 1-1/2 inch balls. Roll the dough balls in additional granulated sugar. Place 2 inches apart on Reynolds Warp release covered cookie sheets. Bake at 350 for 11 minutes. Cool on wire rack. Store in tightly covered container to maintain softness. Makes 4 dozen.
“These cookies are my family’s favorite. My great-grandma Hazel used to serve her version to our family for more than 50 years. I tweaked her recipe to become our new Christmas cookie. The crisp sugary coating makes a delectable iridescent adornment to these little coffee companions.”
What the judges liked best about this cookie: It was chewy, crispy, sweet, and soft all at the same time—what a perfect cookie should be—and bakes beautifully.