"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Drop Sugar Cookies Recipe

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This recipe for Drop Sugar Cookies, by , is from White Birch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannine Aucoin

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sifted all-purpose flour
tsp. salt
tsp baking soda
cup butter or margarine
cup vegetable shortening
1 cup sugar
1 tsp. vanilla extract
1 egg
2 tbsp. milk

Directions:
Directions:
Sift together flour, salt, and baking soda. Using electric mixer, cream together the butter/margarine and shortening in a large bowl; gradually add the sugar and continue beating until light and fluffy. Beat in vanilla and egg. Add flour mixture and beat until smooth; blend in milk.

Drop by teaspoon about 3" apart onto a greased baking sheets. Flatten with bottom of glass that has been dipped in sugar. Bake in 400 oven about 12 minutes or until edges are lightly browned. Cool on racks.

Number Of Servings:
Number Of Servings:
Re. 5 doz 2" cookies
Preparation Time:
Preparation Time:
15-20 minutes prior to baking
Personal Notes:
Personal Notes:
I have frequently made this recipe. Sometimes during the holidays I use colored sugar but most of the time I simply drop the dough with my cookie scoop, do not press down and the cookies come out thicker and just as delicious. I like to add dried cranberries in mine, it just gives them an added zing/tartness.

I use my Pampered Chef stoneware and not my reg. baking pans. No greasing, no parchment paper needed.

 

 

 

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