Angel Crisp Cookies

From Dawn Gerstenberger

The crackling top crust and chewy bottom make these cookies — born in a Hill Country grade-school cafeteria more than 50 years ago — quite addictive. 1 cup white sugar, plus 1 cup for dipping 1 cup light brown sugar (packed)

1 cup Crisco vegetable shortening

1 cup melted butter, cooled to room temperature (do not substitute margarine)

2 eggs

4 teaspoons of vanilla

1 teaspoon salt

2 teaspoons baking soda

21 teaspoons cream of tartar

3 ⁄2-4 cups white flour, sifted Water (for dipping) Instructions: Preheat oven to 425 degrees. Cream 1 cup white sugar, 1 cup brown sugar and shortening until fluffy. Add vanilla, melted butter and eggs. Mix on medium speed until smooth.

Add in salt, baking soda, cream of tartar and 1 cup of flour. Blend well and add 1 cup of flour at a time until the batter is stiff enough to form a ball.

Using a tablespoon measure, make 1- to 2-inch balls of dough. Dip only the top half of the dough ball into a bowl of water and then immediately dip generously in a shallow bowl or a small plate containing the extra cup of white sugar.

Place the balls, plain side down, about 2 inches apart on an ungreased baking sheet. Gently push each down. Do not flatten; they will spread out on their own.

Bake until light golden brown. Don’t overcook or they will be completely crunchy; start at about 5 minutes. Keep an eye on them as they go from done to overcooked easily. Note: These cookies freeze well. We also experimented with making larger balls of dough and they turned out just as tasty. Makes about 10 dozen cookies