Photo: Michel Paquet
A rich and crisp cookie everyone will love, especially those with a sweet tooth …
Store cookies in a metal container.
Yield: 60 cookies
Set oven rack in the center of the oven. Preheat oven at 375 °F (190 °C).
In a large bowl, cream butter to soften. Add sugar and brown sugar and beat 2 Minutes. Add the egg and beat until homogenous.
In another bowl, mix flour with the remaining ingredients. Add to egg preparation and beat until homogenous.
With 2 teaspoons, drop 12 cookies on each ungreased sheets leaving 2 inch (5 cm) between cookies.
Bake one sheet at a time 8 à 10 minutes until lightly browned. Let stand 2 Minutes, remove cookies from sheet with a thin spatula and cool completely on a rack.
Put cookies in a metal container to preserve their crispness.
Ingredients
Directions
Set oven rack in the center of the oven. Preheat oven at 375 °F (190 °C).
In a large bowl, cream butter to soften. Add sugar and brown sugar and beat 2 Minutes. Add the egg and beat until homogenous.
In another bowl, mix flour with the remaining ingredients. Add to egg preparation and beat until homogenous.
With 2 teaspoons, drop 12 cookies on each ungreased sheets leaving 2 inch (5 cm) between cookies.
Bake one sheet at a time 8 à 10 minutes until lightly browned. Let stand 2 Minutes, remove cookies from sheet with a thin spatula and cool completely on a rack.
Put cookies in a metal container to preserve their crispness.
