These are just like Grandma made, complete with the crosshatch pattern on top. It's easier than you think to make that pattern; just crisscross the tines of a fork and press gently into the top of each cookie before you bake.
Oxmoor House OCTOBER 2013
1. Preheat oven to 375°.
2. Place first 4 ingredients (through vanilla) and 1/2 cup granulated sugar in a bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg, beating well.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating well. Cover and refrigerate 15 minutes or until dough is firm.
4. Roll dough into 30 (1 1/4-inch) balls. Place 1/4 cup granulated sugar in a small bowl. Roll balls in sugar, and place 2 inches apart on an ungreased baking sheet. Flatten cookies in a crisscross pattern with a fork. Bake at 375° for 10 minutes or until edges just begin to brown. Cool on pan 2 minutes. Remove from pan; cool completely on wire racks.
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