I’m a Communications Manager for a technology company in Pittsburgh. In the beginning, I found it challenging to connect with my coworkers because most them are engineers, or come from an engineering background. They like talking about Steeler football games, microprocessor whoesy-whats-its, and politics. So what would a guy, like me, with a passion for food and a hospitality degree have to say?
One day, I was eating lunch with my boss and the head of our innovation department. Both started microwaving a couple of frozen hockey pucks they found in our junk food stocked freezer. I instead dove into my tub of leftover Jumbo Chicken Meatballs. Their faces started to scrunch as they peeled back the plastic film to expose fossilized lumps of meat with something resembling a sauce drenched over the top. My, very vocal, head of innovation commented about how I always bring fancy leftovers. I jokingly said my blog “fans” would be disappointed if I didn’t give them something interesting to read.
News about authoring this site started to spread throughout the entire office. I now get recipes placed on my chair. Recently in a staff meeting, several “not-so-subtle-hints” about the critical need for fresh baked cookies began to surface. Who knew engineers liked cookies so much? So to celebrate TGIF, I decided to make a batch of these cookies to share with the team. Let’s see if I can make a group of grown engineers squeal with glee.
1 ½ cups sugar
½ cup margarine
½ cup butter flavored shortening
1 tsp. vanilla
2 ¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. table salt
1 tsp. cinnamon
½ tsp. nutmeg
3 Tbl. sugar
3 Tbl. cinnamon
½ Tbl. nutmeg
Heat the oven to 350 degrees. In a separate bowl, sift the flour, cream of tarter, baking soda, salt cinnamon and nutmeg. Set aside. Cream together the sugar, margarine, shortening, vanilla and eggs using a mixer. While the mixer is on low, slowly add the sifted ingredients to the wet batter.
Scoop tablespoon sized dough balls and coat a single side of each ball with the topping mixture. Place topping side up on an ungreased cookie sheet about two inches apart. Bake until just set for about 6-8 minutes. Allow to cool completely on the cookie sheet. The heat from the cookie sheet will finish the baking process without causing the cookie to harden. IMPORTANT: These cookies should be soft and not brown. Be careful not to overbake. Makes about 3 dozen cookies.
Authors Note: Fleshman’s margarine offers the best flavor for this recipe. However, any butter or margarine will work just fine. For the best possible cookie, it is absolutely critical to bring all the ingredients to room temperature before mixing. This includes the eggs, margarine and shortening.