|Photo by Lorinda Fleming|
1/2 c. butter, room temp
1/2 c. shortening
1/2 c. sugar
1/2 c. powdered sugar
1 egg, slightly beaten
2 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp. sea salt
2 tsp. vanilla extract
1/2 tsp. cream of tarter
2/3 c. baking cocoa
Preheat oven to 350°. Put light coating of cooking spray on a baking sheet.
Sift together flour, baking soda, salt, baking cocoa, and cream of tarter in a bowl.
In large bowl, beat butter, shortening, and both sugars together until they become light and fluffy. Add egg and vanilla. Blend to combine well.
Add dry ingredients to wet ingredients and blend until combined well. If using an electric mixer, be sure to start very slowly to avoid spraying dry ingredients all over the place.
With clean hands, take the dough and place onto a lightly dusted board. I like to use a small amount of cocoa with flour mixed well to dust. Then the outside of the dough doesn't become so white from the flour. Using both hands, roll dough into a log the size of cookies you desire to make.
Place your roll of cookie dough in waxed paper and refrigerate 1 hour or until nice and cold. If you prefer to use a cookie cutter, you need not roll and refrigerate.
If using cookie cutter, roll dough out & cut and bake. If using rolled and refrigerated dough, simply cut into desired thickness and place on baking sheet to bake.
Bake 10-12 minutes. Remove and allow to cool slightly on pan before removing to cooling rack.