This recipe is a modified version of our favorite chocolate chip cookie recipe. I'm pretty sure the original chocolate chip version came from PETA, at least that's what I scribbled onto my recipe card years ago. One day, with a hankering for cookies, and no chocolate chips, I came up with Brown Sugar Cinnamon Cookies. It was a hit with the kids. In fact, my 19 year old, Ethan, says I found the bliss point.
1/2 cup vegetable shortening
1/4 cup Earth Balance margarine
1 & 1/4 cups light brown sugar
2 Tablespoons almond milk, soy milk, or water
2 Tablespoons cornstarch mixed with 2 Tablespoons water
1 & 3/4 cups unbleached all-purpose flour
1/2 teaspoon table salt
1 & 1/4 teaspoon baking soda
1 teaspoon baking powder
1 & 1/2 teaspoons ground cinnamon
Preheat oven to 375 degrees. Line a cookie sheet with parchment.
With a mixer, beat shortening, margarine, sugar, and almond milk until well combined. Add cornstarch mixture and mix until incorporated. Use a spatula to scrape the sides of the bowl.
Combine dry ingredients in a separate bowl, and then add to creamed mixture.
Mix on low speed until evenly moistened.
Drop rounded tablespoons of dough 3 inches apart on the parchment covered cookie sheet.
Bake for 8 to 11 minutes, until sides and top are just golden brown.(They will look very soft and under baked, but they will firm up as they cool.)
Leave cookies on baking sheet for 5 minutes, before moving them to a cooling rack.
This makes about 30 cookies.(fewer, if you eat as much cookie dough as I do)