Recipe: Basic Drop Cookies (with Variations)
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This recipe is from a vintage pamphlet for Robin Hood flour. This booklet was used a lot in our home. My mom (KC's grandma) used this particular recipe often to make cookies for our school lunches.
Basic Drop Cookies (Yield: approx. 6 dozen) 1 1/3 cups shortening (you can use margarine) 2 cups brown sugar 3 eggs, well beaten 3 1/4 cups flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup milk 1 tsp vanilla Cream shortening, adding sugar gradually. Add eggs and beat well. Measure flour, baking powder, baking soda and salt into a bowl and stir thoroughly to mix. Add dry ingredients alternately with milk to the creamed mixture. Add vanilla. Drop by rounded teaspoonfuls 1 inch apart onto greased baking sheet. Bake at 350 degrees for 12 to 15 minutes. Variations: To 1/6 basic recipe add: 1) 1/3 cup butterscotch or chocolate bits. 2) 1 oz of melted unsweetened chocolate. Top baked cookies with chocolate icing. Sprinkle with chopped nuts, if desired. 3) 1/2 cup chopped dates and 1/4 cup chopped nuts 4) 3/4 cup quick-cooking oats, 1/4 cup molasses, 2 tbsp melted butter and 1 tsp grated orange rind. Spread mixture in greased 8 inch square pan. Bake 15-20 minutes or until done. Top with Orange icing. Cut in squares. 5) 1/2 cup raisins 6) 1/4 cup maraschino cherries, drained and chopped, 1/4 cup chopped walnuts. Drop by rounded teaspoonfuls into crushed cornflakes. Toss lightly to coat; form into balls. Top each with 1/2 maraschino cherry. Bake as directed above. |
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