I'm always in pursuit of cookie recipes for a Holiday Cookie Contest that I enter every year. This one may be a recipe to consider.
It's a cross between a cookie and a coffee cake. It would be a great breakfast cookie too.
Crumb Cake Cookies:
Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet pans lined with parchment paper.
1 - 1 3/4" Cookie Scoop
Set aside a bowl of Confectioner's Sugar and a small sieve for dusting the final cookies.
10 TBS Butter
1/3 C Shortening
1 C Brown Sugar
1/2 C Granulated Sugar
1 1/2 tsp Cinnamon
2 Large Eggs
2 tsp Vanilla
2 tsp Baking Powder
1 tsp Salt
3 1/3 C Flour
8 TBS Butter, room temperature
1/3 C Brown Sugar
1/3 C Granulated Sugar
1 tsp Cinnamon
1/2 tsp Salt
1 2/3 C Flour
In a mixing bowl with a blending fork:
Mix well to form a crumble.
Refrigerate until needed.
In a Stand Mixer with a Paddle Attachment:
Beat 3 - 5 minutes.
Beat until incorporated.
Beat just until combined.
Use the cookie scoop and drop the dough 2" apart on the Sheet Pan.
Create an indentation in each cookie with the back of the scoop.
Gently press 1 TBS of Crumble into each cookie.
Bake 9 - 10 minutes.
Remove the pan to a rack and cool for 10 minutes.
Transfer the cookies to the rack and cool completely.
Sprinkle the finished cookies with a light dusting of Confectioner's Sugar.
Peace in the Kitchen!