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Archive for the ‘Drop Cookies’ Category

My favorite Christmas/Winter Holidays Cookie:

Cranberry (- Nut) Drop Cookies

From the collection of Georgia Denman

Ingredients:

½ c. butter or margarine

1 c. granulated sugar

¾ c packed brown sugar

¼ c. milk

2 T orange juice

1 egg

2 1/3 c. All-purpose flour

1 t. baking powder

1 t. baking soda

½ t. salt

1 c. chopped nuts (optional) When I use nuts, I use chopped walnuts

2 1/2 c. coarsely chopped cranberries

Directions:

Cream butter and sugars together.

Beat in the milk, orange juice and egg.

Mix together the next four (dry) ingredients.

Add dry ingredients to the creamed mixture a cup or so at a time, and mix well.

Stir in nuts (if using) and cranberries.

Drop by teaspoonfuls on to greased baking sheet.

Bake in a moderate oven (375°) about 12 minutes, until lightly browned on bottom and edges. Makes about 6 ½ dozen.

Other than the cut out cookies, these say Winter holidays to me. If I only made one cookie this would be it.

Very moist. Definitely store in one layer, or separated in layers by waxed paper or aluminum foil in plastic container or tin. They will stick together if not layered separately.

Colorful and a bit tart. These are great with a cup of coffee, tea or hot cocoa or a glass of milk.

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Molasses Cookies
John’s Grandmother (Mary Ann James Davis’) Recipe
Often requested

Ingredients:
1 ½ c brown sugar
1 c. shortening
2 eggs
1 c. Molasses. She used Brer Rabbit. Grandma’s is an ok substitute.
1 c. boiling water
5 c. flour
1 level t. baking soda
1 t. cinnamon
1 t. salt

Directions:
Cream brown sugar and shortening, and add eggs.
Add 1 c. Molasses and beat well.
Add 1 c. boiling water to blend.
Sift together flour, baking soda, cinnamon and salt.
Add to the other ingredients a scoop or so at a time.
Drop by teaspoonfuls on to greased cookie sheets.
Bake in a moderate oven (375°) about 10 minutes.

To make this recipe as cupcakes use 4 cups flour.

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Cranberry Drop Cookies

Ingredients:
½ c. butter or margarine
1 c. granulated sugar
¾ c packed brown sugar
¼ c. milk
2 T orange juice
1 egg
2 1/3 c. All-purpose flour
1 t. baking powder
1 t. baking soda
½ t. salt
1 c. chopped nuts (optional) Suggestions: Walnuts, Pecans, or Almonds.
2 1/2 c. coarsely chopped cranberries

Directions:
Cream butter and sugars together.
Beat in the milk, orange juice and egg.
Mix together the next four (dry) ingredients.
Add dry ingredients to the creamed mixture a cup or so at a time, and mix well.
Stir in nuts (if using) and cranberries.
Drop by teaspoonfuls on to greased baking sheet.
Bake in a moderate oven (375°) about 12 minutes, until lightly browned on bottom and edges.
Makes about 6 ½ dozen.

Other than the cut out cookies, these say Winter holidays to me. If I only made one cookie this would be it.

Very moist. Definitely store in one layer, or separated in layers by waxed paper or aluminum foil in plastic container or tin. They will stick together if not layered separately.

Colorful and a bit tart. These are great with a cup of coffee, tea or hot cocoa or a glass of milk.

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Sour Cream Drop Cookies

Ingredients:
¼ c soft butter
1 c sugar
1 egg
2 c sifted all purpose flour
½ t salt
½ t baking soda
1 c dairy sour cream – I use Light, or sometimes Fat Free
Colored sugars, cinnamon sugar, or sprinkles for topping

Directions:
Cream Butter and sugar until light.
Beat in egg.
Add in sifted dry ingredients alternately with sour cream and beat until smooth.
Drop by rounded teaspoonfuls on to greased cookie sheets.
Sprinkle with toppings. Almost any type of sprinkles and colored sugars can be used…easy and fun for whatever age the “bakers” are.
Try not to get too many toppings on the cookie sheet to avoid burnt sugar for harder cleanup.

Bake in moderate oven (350°) about 15 minutes.
Makes approximately 5 dozen 2” cookies.
Don’t be put off by the “sour cream”. The cookies do not taste “sour”. It makes them light and puffy. 

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