Turbinado is a raw sugar that has a pale brown color and a delicate molasses flavor. These crackly topped sugar cookies showcase turbinado's superior sweetening qualities.
1. Heat oven to 375 degrees F. Line 2 large baking sheets with nonstick foil or foil coated with nonstick spray. Set aside. In a large bowl, combine shortening and 1 cup turbinado sugar. Beat together until well blended; sugar will still be crunchy and undissolved.
2. Beat in egg and extract. In medium bowl, whisk together the flour, baking soda and salt. Beat flour mixture into shortening mixture on low speed just until combined.
3. Roll 1 tablespoon dough into a ball. Dip half in sugar, and place sugar side up on prepared sheet. Repeat, forming enough cookies to fill sheets, placing cookies 1-1/2inches apart.
4. Bake cookies in 375 degree F oven for 13 to 14 minutes or until puffed and cracked, rotating sheets halfway through. Let cookies cool on sheets on wire racks for 3 minutes. Transfer cookies directly to racks to cool completely. Repeat with remaining dough.
5. Keep cookies in airtight container at room temperature up to 2 weeks or freeze up to 2 months. Makes 8 dozen cookies.