These very crisp brown sugar cookies, sometimes called butterscotch cookies, came from my mother’s sister, Muriel. The batter is beaten with an egg yolk, then the softly whipped white is folded in at the end. You press the tops of the cookies with a fork dipped in water, which flattens them and makes a pattern.
|1/2||teaspoon baking soda|
|1||teaspoon cream of tartar|
|1||cup (2 sticks) unsalted butter, at room temperature|
|1||cup light brown sugar|
|1||teaspoon vanilla extract|
1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
2. In a bowl, whisk the flour, salt, baking soda, and cream of tartar to blend them.
3. In an electric mixer, cream the butter and sugar until thoroughly blended. Beat in the egg yolk, then the vanilla. With the mixer set on its lowest speed, beat in the flour mixture just until blended. Remove the bowl from the mixer stand.
4. In a bowl with a whisk, beat the egg white until it starts to hold its shape. With a rubber spatula, fold the white into the batter until well blended.
5. Spoon heaping teaspoonfuls of the batter onto the baking sheets. Using a fork dipped repeatedly into water, flatten the mounds with the fork.
6. Bake the cookies for 10 to 12 minutes or until they are golden. Transfer the cookies on the parchment to wire racks to cool. Store in an airtight container.