Better with Mayo

Photo: Courtesy of Williams Sonoma

Mayonnaise is not just for tuna sandwiches. Ever have a mayonnaise cookie, they have been around since forever. I started baking these at age 11 from my 6th grade school cookbook which makes me about 2,000 years old. That is how long this recipe has been around...forever.  These may be compared to Shortbread cookies but much lighter and more delicate.  They really do melt in your mouth and you must have 6 at a time because they are addicting. 

When you read comments online such as "What, mayonnaise in cookies???" the 'paid sponsor' is being hyperbolic and likely are attempting to captured your attention to click and earn advertising dollars.  They will also lie to you and tell you there are no eggs in this recipe but when I checked the label, eggs are a major ingredient in prepared mayonnaise.

I, on the other hand just wanna give ya good eatz!

1 cup mayonnaise
1 cup white sugar, I like to use 'superfine' if you can get it
1 teas. good quality vanilla extract

2 cups all purpose flour
1 tea. baking soda.

Combine first three ingredients. Stir well so the sugar melts and superfine sugar is easier to work.  Add flour and baking soda and thoroughly combine.

Preheat oven to 325-degrees.

Roll spoonfuls of dough in your palms to make small balls approximately the size of a golf ball, no larger than this please.  Place on your baking sheet with 2-inch distance.  Flatten slightly with the palm of your hand and press in the tines of a fork to make a pattern.  Dip your fork in flour to make for an easier release. Bake 10-12 minutes, you are not looking for golden edges.  These cookies will be completely blonde in color.

Immediately remove from pan after baking to stop the cooking process so your cookies stay light and delicate.  Be a little English and serve with strawberry jam and tea.  I like to also use a large cookie pan (pictured above) to present one large cookie to give as gifts.