Brown Sugar Drops (with Jeweled, Nut & Coconut Drop variations)
One of the most versatile cooky doughs ever tested. Try these variations, then work out some of your own. A soft, chewy cooky with the refreshing flavor of brown sugar.
Ingredients
| 1 cup | 240 ml | shortening |
| 3.5 cups | 840 ml | Gold Medal Flour |
| 2 cups | 480 ml | brown sugar (packed) |
| 1 tsp | 5 ml | soda |
| 2 | eggs | |
| 1 tsp | 5 ml | salt |
| 0.5 cup | 120 ml | buttermilk or water |
Instructions
BROWN SUGAR DROPS: Mix shortening, sugar, and eggs thoroughly. Stir in buttermilk. Measure flour by dipping method (p. 5) or by sifting. Stir flour, soda, and salt together; blend into sugar mixture. Chill at least 1 hr. Heat oven to 400° (mod. hot). Drop rounded teaspoonfuls of dough about 2″ apart on lightly greased baking sheet. Bake 8 to 10 min., or until almost no imprint remains when touched lightly. Makes about 6 doz. 2½″ cookies. Note: If you use Gold Medal Self-Rising Flour, omit soda and salt.
JEWELED COOKIES: Make Brown Sugar Drops (above)—except mix 3 to 4 cups cut-up gumdrops into the dough. (It's easy to cut up gumdrops using kitchen shears. If blades get sticky, dip them in warm water.)
NUT DROP COOKIES: Make Brown Sugar Drops (above)—except mix 1 cup chopped nuts into the dough.
COCONUT DROP COOKIES: Make Brown Sugar Drops (above)—except mix 1 cup moist shredded or flaked coconut into the dough.