Grandmas Chocolate Drop Cookies Food

GRANDMA'S CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350 degrees F. Lightly grease a cookie sheet; set aside. In a small microwave-safe bowl, combine shortening and chocolate. Microwave on 100 percent power (high) for 30 to 60 seconds or until shortening is just melted and chocolate is softened; stir until smooth. Set aside.
• In a large bowl, beat egg and brown sugar with an electric mixer on medium speed until light and fluffy. Add vanilla and melted chocolate mixture; beat well.
• In a medium bowl, stir together flour, baking soda, and salt. Alternately beat flour mixture and milk into chocolate mixture just until combined. If desired, stir in nuts. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheet. Bake in the preheated oven about 10 minutes or until edges are firm. Transfer cookies to a wire rack; let cool.
• If desired, spread about 1 tablespoon Creamy Filling on the flat sides of half of the cookies. Top with the remaining cookies, flat sides down. Makes 44 cookies or 22 sandwich cookies. Creamy Filling
• In a medium bowl, combine shortening, granulated sugar, milk, water, vanilla, and salt. Beat with an electric mixer on medium speed for 5 to 7 minutes or until light and fluffy. Add powdered sugar and beat for 5 minutes, scraping bowl occasionally. Makes about 1 1/2 cups. You can also frost these cookies with purchased or homemade vanilla or chocolate frosting. Or for ice cream sandwiches, use softened ice cream in place of the Creamy Filling, individually wrap sandwiches with plastic wrap, and freeze for 2 hours or until firm. Layer filled or unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. If desired, prepare filling as directed and assemble sandwich cookies as directed in Step 4.

GREAT GRANDMA'S SOUR CREAM DROP COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
• Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
• Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
• Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.

GRANDMA'S REFRIGERATOR COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Combine sugar, milk, and butter in a saucepan. Bring to a boil; simmer until sugar is dissolved, about 2 minutes. Remove from heat; stir in chocolate chips, oats, coconut, and walnuts. Drop spoonfuls of mixture 1 inch apart on the lined baking sheet.
• Chill until firm, about 1 hour.

GRAMMY'S CHOCOLATE DROP COOKIES

Steps:

• Sift together flour, cocoa powder, baking soda, and salt in a bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter on medium speed until mixture is light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, and chill until firm, about 1 hour.
• Preheat oven to 350 degrees. Shape dough into 1 1/4-inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack. The cookies can be stored between layers of parchment in an airtight container at room temperature for up to 1 week.

CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.

GRANDMA CLARA'S CHOCOLATE DROP COOKIES

Steps:

• Cream sugar & shortening; add egg and milk, mixing well. Add the remaining ingredients. Drop from spoonfuls onto greased cookie sheet about 1" apart. Bake at 350 10-12 minutes. Test with a toothpick like you would for cake.

GRANDMA'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• In a mixing bowl, cream together the first five ingredients.
• After creaming the first five ingredients add the last four and make sure everything is mixed together well.
• Drop by tablespoonfuls on to cookie sheets and bake for 9-10 minutes.
• For M&M cookies: Replace chocolate chips with M&M plain baking bits.

GRANDMA'S DROP SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Mix flour, coconut flakes, vanilla extract, salt, and baking soda into creamed butter mixture until dough is smooth. Spoon dough onto a baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes.

GRANDMA DONNA'S CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350*F Cream butter and brown sugar together until smooth until fluffy (about 2 minutes). Add egg, cocoa, buttermilk, vanilla and baking soda. Mix well. Add flour and mix until combined. Mixture should be thicker. While mixer is on, slowly add water. Using a small cookie scoop, scoop cookies onto a lined cookie sheet. Bake for 10 - 12 minutes. Allow cookies to cool on pan for 5 minutes before transferring to a cooling rack. Frost with Grandma's Chocolate Cookie Frosting Top with whole walnut - Grandma's signature!

GRANDMA'S CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT oven to 375°F.
• COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
• Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
• Stir in morsels and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE for 9 to 11 minutes or until golden brown.