Recipe can be found at Zesty South Indian Kitchen
What you need
Unsalted butter: ¼ cup ( I used room temperature butter)
Vegetable shortening: ¼ cup (I used Crisco)
Granulated sugar: ¾ cup
Egg: 1 no ( I used room temperature egg)
Vanilla extract: 1 teaspoon
Unbleached all purpose flour/ Maida: 1 ½ cups ( I used King Arthur flour)
Cream of tartar: 1 teaspoon
Baking soda: ½ teaspoon
Salt: 1/8 teaspoon
Turbinado sugar: 1 tablespoon
Ground cinnamon: 1 teaspoon
How I made
In a medium sized bowl sift together flour, baking soda, salt, cream of tartar and set aside.
In a bowl of Kitchenaid stand mixer cream butter, vegetable shortening, sugar and once it is done add egg and vanilla extract and cream once again to combine everything.
To this gradually add sifted flour mixture and mix again to combine. And set aside for chill in refrigerator for 30 minutes.
By the end of chilling time pre heat oven to 350F
Scoop about 1 tablespoon chilled dough and rolled into ball into mixture of turbinado sugar and cinnamon.
Place the rolled dough into the baking sheet lined with parchment paper and slightly press the dough balls with bottom of glass. Place the dough about 3 inches apart as they spread during the baking.
Bake for about 13 minutes or until sides are slight brown and center remain soft. Keep the cookies for about 2 minutes in the baking pan and then transfer to cooling rack.
You can store the cookies in airtight container for about 2 weeks, if you have some left.
Enjoy as much you wish.
Preparation time: 50 minutes
Yield: 24 cookies
Verdict: Yummy
Will you make it again: Yes I will