About the Recipe
This recipe is from one of my grandmother's friends, found in one of her church cookbooks that has become a family favorite. They are usually shaped into balls and then flattened with a fork, but I tried it as a rolled dough for these Milton cookies, and it worked pretty well! However, I'm going to share the recipe in its authentic form for my grandma's sake.
Ingredients
1 cup sugar
1 1/2 sticks butter
2 tsp. vanilla
2 1/2 cups of flour
1 egg
Pinch of salt
1/2 tsp. of baking soda
Preparation
Preheat your oven to 350 degrees.
Cream your butter and sugar in a large bowl, preferably a stand mixer with a paddle attachment, until light and fluffy.
Add vanilla and egg.
In a separate bowl, mix flour, salt, and baking soda.
With your mixer on low, slowly add the flour to the wet ingredients
Using a melon baller, scoop a heaping tablespoon of dough and roll into a ball.
Dip the ball in sugar and place on a cookie sheet lined with parchment paper.
Dip a fork in sugar and press down on the cookie, making a criss-cross pattern. (During the Harvest Moon Festival and Christmas holidays, I use our mooncake presses to print intricate designs on the cookies.)
Back for 12-14 minutes.
Let cool on rack.
You can also sprinkle a little cinnamon and nutmeg on top to have these taste like snickerdoodles.