Buttery drop cookies & variations
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Buttery drop cookies & variations
Last updated 6/12/2012 12:42:18 AM. Recipe ID 1276. Report a problem with this recipe.
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      Title: Buttery drop cookies & variations
 Categories: Cookies, Crisco
      Yield: 36 Cookies
    1/2 c  Butter Flavor Crisco
    3/4 c  Sugar
      1 tb Milk
      1    Egg
    1/2 ts Vanilla
  1 1/4 c  All Purpose Flor
    1/4 ts Salt
    1/4 ts Baking Powder
    1/4 c  Butter Flavor Crisco
           - Melted
  Preparation Time: 20 Minutes               Bake Time: 7 to 9 Minutes
  1. Heat oven to 375. Grease baking sheets with Butter Flavor Crisco.
  Set aside.
  2. Cream 1/2 cup Butter Flavor Crisco, sugar and milk in medium bowl
  at medium speed of electric mixer until well blended. Beat in egg and
  3. Combine flour, salt and baking powder. Mix into creamed mixture.
  Drop level measuring tablespoonfuls 2 inches apart onto baking sheet.
  4. Bake at 375 for 7 to 9 minutes. Brush surface of warm cookies with
  melted Butter Flavor Crisco for more buttery taste. Remove to cooling
  Makes 3 dozen 2 inch cookies.
  Note: for 3 inch cookies, drop 2 level measuring tabelspoonfuls of
  dough into a mound for each cookie. Place 3 inches apart. Bake at 375
  for 11 to 13 minutes.
  1 1/2 to 2 dozen cookies.
  VARIATIONS: 1. Frosted Buttery Drop Cookies: Bake and cool 3 inch
  Buttery Drop Cookies. Frost cooled cookies.
  CREAMY VANILLA FROSTING Combine 1/2 cup Butter Flavor Crisco, 1 pound
  ( 4 cups ) confectioners sugar, 1/3 cup milk and 1 teaspoon vanilla
  in small bowl at low speed of electric mixer for 15 seconds. Scrape
  Bowl. Beat at high speed for 2 minutes, or until smooth and creamy.
  2. Chocolate Dipped: Bake and cool 2-inch "Buttery" Drop cookies.
  Melt 1 cup semi-sweet chocolate chips with 1 teaspoon Butter Flavor
  Crisco on very low heat or 50% power in microwave. Stir well. Spoon
  into glass measuring cup.  Dip one end of cooled cookie halfway up in
  chocolate. Place on waxed paper until chocolate is firm.
  Chocolate Nut:  Dip in melted chocolate as above. Sprinkle with finely
  chopped nuts before chocolate hardens.
  3. Raspberry Coconut:  Bake 2-inch "Buttery" Drop cookies. Spread 1/2
  to 1 teaspoon raspberry jam on each hot cookie. Sprinkle with flake
  4. Chocolate Sandwich Cookies:  Bake and cool 2-inch "Buttery" Drop
  cookies.  Spread Chocolate Filling on the bottom of half the batch of
  cookies.  Top with remaining cookies. Gently press together.
  CHOCOLATE FROSTING: Melt 1/3 cup Butter Flavor Crisco in 2-quart
  saucepan. Remove from heat. Add 3/4 cup cocoa and 1/4 teaspoon salt.
  Blend at low speed of hand-held electric mixer. Add 1/2 cup milk and
  2 teaspoons vanilla.  Mix at low speed. Blend in 1 pound (4cups)
  confectioners sugar, one cup at a time. Mix until smooth and creamy.
  Add more sugar to thicken or milk to thin for good spreading
  consistency. Makes 2 Cups Frosting

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Recipe ID 1276 (Apr 03, 2005)

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