Recipe: Home Ec. Class Brown-Sugar Drops with Burnt Sugar Glaze (Jubilee Jumbles)

BROWN-SUGAR DROPS

"We made these in eighth-grade home-economics class. I have used this recipe for over 30 years." - Nancy Barna of Delmont, Pa.

1/4 cup soft butter or margarine
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1 egg
1/2 cup canned evaporated milk
1/2 teaspoon vanilla extract
11/4 cups plus 2 tablespoons flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts, plus more for decoration
Burnt-Butter Glaze (see recipe below)

Cream butter, sugars and egg. Stir in milk and vanilla.

In another bowl, sift together flour, baking soda and salt. Add to the first mixture. Add nuts. Chill dough.

TO BAKE:
Drop by rounded spoonfuls on greased cookie sheets.

Bake in a preheated 375 degree F oven for 10 minutes.

While cookies are still warm, frost with burnt-butter glaze. Decorate with chopped walnuts.

BURNT-BUTTER GLAZE

1 tablespoon butter
1 cup sifted confectioners' sugar
2 tablespoons evaporated milk

Heat butter until golden brown. Add confectioners' sugar and evaporated milk. Beat until creamy and paint on warm cookies with a pastry brush.

Notes: "These are soft, cakey cookies with an old-timey nutty brown- sugar flavor. I would suggest using real butter and dark brown sugar, instead of light, for deeper flavor. A 5-ounce can of evaporated milk is the perfect size to accommodate both the amount required as a cookie ingredient and that in the glaze. After the first day the cookies get very soft, even when stored in an airtight tin, so I would suggest eating them quickly -- not a hard thing to do." - Laura Reiley

Makes 2 dozen cookies
Source: Baltimore Sun, August 9, 2000