* Exported from BigOven *

Chocolate Drop Cookies

Recipe By :
Serving Size :24
Cuisine :
Main Ingred. :
Categories esserts Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 c Sifted flour
1 c Sugar
1/2 c Non-fat dry milk powder
1/2 tb Baking powder
1/2 ts Salt
1/4 c Sifted cocoa
1 Egg --lightly beaten
1/2 c Melted butter
1/4 c Water
1 ts Vanilla

PREHEAT OVEN TO 350F. Mix flour, sugar, powdered milk, baking powder,
salt and cocoa together and sift well. Beat in remainder of
ingredients, adding a little more water if needed to make a smooth
dough. Drop from a teaspoon onto a well-greased baking sheet, spacing
cookies 2 inches apart, and bake 12-to-15 minutes until lightly browned
around the edges. Let cool 1-to-2 minutes on sheets, then lift to wire
racks to cool.


** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at www.bigoven.com. **


* Exported from BigOven *

Chocolate Drop Cookies (c&h)

Recipe By :
Serving Size :1
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1/2 c Shortening
1 c C&H Brown Sugar
1 Egg --unbeaten
2 oz Unsweetened chocolate
melted
1 c Buttermilk or sour milk
1 ts Vanilla
1 1/2 c Sifted all-purpose flour
1/4 ts Soda
1/4 ts Salt
1 c Chopped walnuts

Combine shortening, sugar and egg in mixing bowl; beat well. Add melted
chocolate, buttermilk and vanilla; blend. Sift together flour, soda,
and salt and stir in. Add walnuts; chill soft dough. Drop by
teaspoonful on greased baking sheet and bake at 350 degrees for 12 to
15 minutes or until done. Makes 3 to 4 dozen soft, rich cookies. Frost
if desired. Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen Electronic format by Karen Mintzias


** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at www.bigoven.com. **



* Exported from BigOven *

Wolferman's Chocolate Drop Cookies

Recipe By :
Serving Size :2
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3/4 c Sugar
1/2 c Butter
1/4 ts Vanilla
1/4 ts Salt
1/4 c White corn syrup
2 Eggs
4 oz Unsweetened chocolate
-melted and slightly cooled
6 tb Milk
1 3/4 c All-purpose flour
1 1/2 ts Baking powder
1/4 c Chopped pecans --optional
2 oz Unsweetened chocolate
3 tb Butter
1/4 c Milk
2 c Confectioners' sugar
ds Vanilla
ds Salt

For cookies, cream sugar, butter, vanilla, salt and corn syrup. Slowly
add eggs and melted chocolate. Add milk, then stir in flour and baking
powder. Add nuts, if desired, then drop by tablespoon onto ungreased
baking sheet. Bake in preheated oven at 375 degrees 10 minutes or until
done. For icing, melt chocolate and butter in milk, in small saucepan
over low heat. Place confectioners' sugar in mixing bowl; pour
chcolate mixture over sugar and blend well. Add vanilla and salt to
taste; mix well. Spread on tops of cooled cookies. Source:
Wolferman's Bakery, Kansas City, MO Published in Kansas City Star,
01/17/96 From the recipe files of Rosanne Troxel, Lenexa, KS
>


** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at www.bigoven.com. **