Flexible Flavour Classic Drop Cookies Food

FRUIT COCKTAIL DROP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking soda, baking powder, cinnamon and cloves, stir into the creamed mixture. Carefully fold in the raisins, fruit cocktail and nuts, try not to crush the fruit.
• Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 10 to12 minutes in the preheated oven.

OLD FASHIONED DROP COOKIES

Steps:

• Cream together sugar, shortening, eggs and vanilla. Add all dry ingredients and mix thoroughly. At this point stir in your favorite candy, chocolate chips, nuts, candied fruit, raisins or anything you would like to use.
• Drop by teaspoonfuls on greased cookie sheet and bake at 375 degrees for 10 to 12 minutes.

OLD FASHIONED DROP COOKIES

Steps:

• Dissolve baking soda in 2 tablespoons hot water.
• Cream butter and sugar; add eggs.
• Add spices, coffee and soda mixture.
• Mix nuts and flour. Add to mixture.
• If dough not stiff add little more flour.
• Drop mixture on greased cookie sheet by the teaspoon.
• Bake in 375°F degree oven for 15 minutes.

CHEWY FUDGE DROP COOKIES

Steps:

• In a microwave, melt 3/4 cup chocolate chips and oil; stir until smooth. Pour into a large bowl; cool for 5 minutes. , Stir in brown sugar. Add egg whites, corn syrup, water and vanilla until smooth. Combine the flour, 2/3 cup confectioners' square, cocoa, baking powder and salt; gradually add to chocolate mixture until combined. Stir in the remaining chocolate chips (dough will be very stiff)., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 8-10 minutes or until puffed and set. Cool for 2 minutes before removing to wire racks. Sprinkle cooled cookies with remaining confectioners' sugar.

BASIC DROP COOKIES

Steps:

• Prepare oven and pans Heat oven to 350°F, with one rack in center and one rack in bottom third. Line two large cookie sheets with parchment paper.
• Combine dry ingredients In a bowl, whisk together flour, salt, and baking soda.
• Cream butter and sugars Place butter and both sugars in a mixing bowl. Mash and stir with a wooden spoon until mixture is very light and fluffy (this can take up to 6 minutes, or 2 to 3 minutes if you're using an electric mixer). Add eggs one at a time, beating until thoroughly incorporated after each. Stir in vanilla.
• Add dry ingredients and mix-ins Add dry ingredients in three additions, stirring until completely incorporated after each. Stir in desired add-ins. (Or, if making several types of cookies, first divide dough into equal parts and then stir in appropriate amounts of add-ins: 1 rounded cup for dough split in half, 3/4 cup for dough divided into thirds.)
• Bake and cool Using a 1 1/2-inch ice-cream scoop, drop dough onto prepared baking sheets, about 2 inches apart Bake, rotating sheets top to bottom and back to front halfway through, until golden brown at edges and set in center, 13 to 15 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week, or frozen up to 1 month.
• Drop-Cookie Tips
• If your cookies turn out dense and hard, you might be using ingredients that are too cold and not creaming them enough. If your cookies spread too much in the oven and are too thin, on the other hand, you might be overdoing the creaming step or using ingredients that are too warm. It's worth the time to chill your dough before baking; this will help to control how much it spreads in the oven as it bakes.
• Sifting Chopped Nuts
• Before incorporating chopped nuts into doughs or batters, sift out the fine dust in a sieve. This will keep the particles from clouding the color or imparting a grainy texture.

FLEXIBLE-FLAVOUR CLASSIC DROP COOKIES

Steps:

• Pre-heat oven at 375°C.
• In one bowl, mix the Butter, White & Brown Sugar, egg and Vanilla into a uniform substance.
• In a seperate bowl, sift and mix the flour, baking soda and salt together.
• Whilst stirring, Incorporate/sift the Flour Mix gradually so that it doesn't become too hard or clumpy. The dough should be soft when properly mixed.
• Add the flavouring mix (chocolate chips, nuts, any ingredients you want) gradually and ensure the dough is still uniform and consistent.
• Place badges the size of a teaspoon on a greased/nonstick sheet.
• Bake 10-12 minutes until lightly brown, then remove from oven and let the cookies cooldown! You can flatten them with a fork as they come out too.

EASY DROP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream together butter or margarine and white sugar. Add egg, vanilla and milk. Mix well.
• Gradually add flour, baking soda and salt. Mix well. Roll spoonfuls of dough in your hands and dip one end in colored sugar. Place on baking sheets and press top down with a glass. Bake for 12 minutes.

VANILLA DROP COOKIES

Steps:

• Sift together flour, baking powder and salt.
• Whisk eggs in a large bowl until frothy.
• Add sugar, oil, vanilla and lemon zest; mix well.
• Stir the dry ingredients into egg mixture till well blended.
• Chill, covered for 30 minutes or more.
• Drop cookie dough by teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Dip bottom of a flat-bottomed glass with water and dip glass into additional sugar.
• Press top of each cookie gently with the glass to flatten.
• Repeat with water and dipping in sugar for each cookie.
• Bake in 400° oven till cookies are lightly browned.
• Cool for 2 minutes on baking sheets.
• Then cool completely on wire racks.
• Store in airtight containers.

BUTTERY DROP COOKIES

Steps:

• Heat oven to 375°F.
• Grease baking sheet.
• Combine Butter Flavor Crisco, sugar and milk in medium bowl.
• Beat at medium speed of electric mixer until well blended.
• Beat in egg and vanilla; beat until blended.
• Combine flour, salt and baking powder.
• Mix into creamed mixture at low speed until just blended.
• Drop by level tablespoonfuls of dough 2-inches apart onto baking sheet.
• Bake at 375°F for 7-9 minutes or until set.
• Cool 2 minutes on baking sheet. Remove to cooling rack.
• There are several variations that can be used with these cookies such as frosting them as wreaths or ornaments for the holiday season.
• Using a chocolate frosting between two cookies for a sandwich.
• Or dipping 1/2 of the cookie into chocolate frosting then into nuts.
• NOTE: For larger cookies, drop by tablespoonfuls of dough into a mound for each cookie. Place 3-inches apart on baking sheet. Bake at 375°F for 11-13 minutes, or until set. Cool 2 minutes on baking sheet. Remove to cooling rack.