"The belly rules the mind."--Spanish Proverb

DROP SUGAR COOKIES Recipe

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This recipe for DROP SUGAR COOKIES, by , is from SENNFUL COOKING , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Francis
Added: Monday, July 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour, sifted
2 teaspoons baking power
1/2 teaspoon salt
2 large eggs
3/4 cup sugar plus additional sugar for topping
2/3 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon grated lemon zest

Directions:
Directions:
Sift flour, baking powder and salt into a medium bowl and mix well.

Whisk eggs in a large bowl until blended. Add sugar, oil, vanilla extract and lemon zest and mix well. Stir the dry ingredients into egg mixture until blended. Chill, covered, for 30 minutes or longer.

Preheat the oven to 400.

Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Mist the bottom of a 3-inch flat-bottom class with water and dip glass in additional sugar. Press the top of each cookie lightly with the glass to flatten, misting glass with water and dipping in sugar before pressing each cookie.

Bake cookies until lightly browned, about 8 minutes. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers or freeze for future use.

Number Of Servings:
Number Of Servings:
4 dozen
Preparation Time:
Preparation Time:
30 minutes, chilling time 30 minutes
Personal Notes:
Personal Notes:
To make cookies with a rich butterscotch flavor, substitute 3/4 cup firmly packed brown sugar for the granulated sugar and omit the lemon zest. Proceed with the recipe as directed, using granulated sugar for flattening the cookies.

 

 

 

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