Recipe: Drop Cookie Recipes Part 1 (7)

8-20-99 Drop Cookies

Dawn.NY 02:49:01 THIN CHOCOLATE LACE COOKIES

1/4 lb Butter
2 oz Chocolate (unsweetened)
Egg-slightly beaten
1/4 tsp Salt
1/2 tsp Vanilla
1/2 tsp Baking powder
1/2 c Flour
1 1/2 c Sugar

Melt the butter and chocolate in the top of a double boiler. Combine with egg and rest of ingredients.
Drop by scant teaspoonfuls on greased cookie sheets. The finished cookies will be 3 to 4 inches in diameter so space them accordingly. Bake in preheated oven of 325~ for about 12 minutes. Watch carefully to prevent burning. When nearly cool, remove from the cookie sheet with spatula. (I use the metal type. Hint-press under the cookie with pressure against the sheet and they remove easily without crumbling.)
Place on racks to cool completely.

Dawn.NY 02:49:28 RAISIN-CHOCOLATE CHIP OATMEAL COOKIES

1 cup Mashed bananas
1 cup Prune puree (or prune baby food)
1 1/2 cup Brown sugar
1 1/2 cup Sugar
1/2 cup Milk soured (1 tbsp lemon juice added to 1/2 c milk)
2 T Egg replacer + 1/2c. water
2 tsp Vanilla
1 tsp Salt
2 tsp Baking soda
4 cup Flour
5 cup Quick oats
2 cup Raisins
1 cup Chocolate chips
1 cup Chopped nuts (optional)

Cream bananas, prune mixture, and sugars. Add egg replacer/water and beat thoroughly. Add in vanilla, salt, baking soda, flour, and oats, beating at medium speed after each addition. Stir in other ingredients. Spray baking sheets lightly. Drop heaped soup spoonfuls onto sheets. Bake at 400 degrees F. for 15-25 min. (depends on altitude) until slightly brown and slightly crisp on the outside.
You can reduce the sugar if you want, and also replace half the amount of bananas with prune puree. This makes a very large amount so use your largest bowl for mixing them. You can bake some and refrigerate the remainder of the dough for later use.

Dawn.NY 02:49:53 RANGER COOKIES

1/2 c Butter, softened
1/2 c Brown sugar, packed
1/2 c Sugar
1 Egg, large
1 tsp Vanilla
1 1/4 c Flour (approx.)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 c Rice Krispies cereal
1 1/2 c Coconut, flaked
1 c Dates, pitted and chopped

Cream sugars and butter. add egg, and vanilla; beat well. Stir together flour, baking powder, baking soda, and salt; stir into creamed mixture. Stir in crisp rice cereal (Rice Krispies for example), coconut, and dates.
Form into 3/4-inch balls; place 2 1/2 inches apart on ungreased cookie sheet. Bake at 350 degrees F. until lightly browned, about 10 minutes. Cool slightly before removing to a rack to cool completely. Makes 5 dozen.

Dawn.NY 02:50:20 FRUITED SHORTBREAD COOKIES
2 1/2 c Flour
1 tsp Cream of tartar
1 c Favorite fruit, finely chopped (cherries, apricots, raisins work well)
1 tsp Vanilla
1 tsp Baking soda
1 c Butter, softened
1 Egg
c Confectioners sugar glaze*

Preheat oven to 375F. Combine flour, soda, and cream of tartar. In a large bowl, beat butter and sugar until fluffy then add egg. Stir in vanilla and chopped fruit. Add dry ingredients. Mix well - batter will be stiff.
Roll into 1 1/4" balls and place on an ungreased cookie sheet; flatten slightly and bake 10-12 minutes or until lightly brown. Cover with glaze while still warm.
*Confectioners sugar, milk and a little vanilla (I use lemon extract for this cookie recipe, and sprinkle in a touch of grated lemon zest - really good!)

Judy/AZ 05:33:19 THE 100 COOKIE

1 cup margarine
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 egg
1 tsp. vanilla
3 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp cream of tartar
1 cup oatmeal
1 cup Rice Krispies

Preheat oven to 350
In a large bowl, cream margarine and brown and white sugars. Beat in oil, egg and vanilla. Sift flour, baking powder, baking soda and cream of tartar and add to oil mixture. Stir in oatmeal and Rice Krispies. Drop onto ungreased cookie sheet by rounded teaspoonfuls. Bake for 8 to 10 minutes.
Makes 6 to 7 dozen, or up to 100 small ones.
Note: These are a bit fragile when hot, but set up wells and travel well. Dough may also be frozen in clean 6-ounce size frozen tube containers. Thaw in refrigerator. Slice into 1/4-inch thick slices when ready to bake.

Judy/AZ 05:33:19 Cherry Garcia Cookies

2 cups dried cherries
2/3 cup cherry brandy
1/2 cup butter-softened
1/2 cup shortening
1 cup sugar
1 cup light brown sugar
2 egg
1 tablespoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon salt
1 teaspoon baking soda
3 cups flour
1 1/2 cups white chocolate-coarsely chopped
1 cup semisweet chocolate-coarsely chopped
1 cup macadamia nuts-coarsely chopped

Preheat oven to 350 F. Line two baking sheets with parchment paper.
Plump dried cherries by covering with boiling water and let stand a couple off minutes. Drain well and toss with cherry liqueur. Drain when required or, for even better flavor, let sit a couple of hours or overnight.
Drain and use in recipe.
Cream the butter with the white and brown sugars. Blend in egg, vanilla and almond extract.
Fold in salt, baking soda and flour. Fold in cherries, white and dark chocolate and macadamia nuts. Batter should be soft.
Drop in generous tablespoons onto baking sheet, leaving space between dollops of batter.
Bake until lightly browned around edges - 12 to 14 minutes.

Judy/AZ 05:33:19 CHOCOLATE MARSHMALLOW COOKIES

1/2 cup margarine, softened
1 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
16-18 large marshmallows

Icing:
6 Tablespoons margarine
2 Tablespoons baking cocoa
1/4 cup milk
1 3/4 cups confectioners sugar
1/2 teaspoon vanilla extract
Pecan halves

In a mixing bowl, cream margarine and sugar. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking soda and salt; beat into creamed mixture. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack. For icing, combine margarine, cocoa and milk in a saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small mixing bowl. Add confectioners sugar and vanilla; beat well. Spread over the cooled cookies. Top each with a pecan half. Makes 3 dozen.