Cookies Assignment

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COOKIES ASSIGNMENT

POST a cookie recipe and identify which category of the 6 below that your cookie recipe fits!

Know the 6 types of cookie:

Bar Cookies are prepared by putting the dough in a rectangular pan. They are baked and then cut into squares. Most drop cookie recipes can be converted to this type of cookie. These are the easiest cookies to make, because several batches are baked at once. Recipe:Caramel Squares.

Drop cookies are the easiest individual cookies to make. Balls of dough are dropped from a spoon onto a cookie sheet. Recipe: Golden Chocolate Treasure Cookies.

Molded Cookies dough is formed by the hands into shapes such as: wreaths, crescents, canes, or balls. Balls are sometimes flattened with the bottom of a glass. Recipe: Peanut Butter Cookies.

Pressed Cookies are made by pressing the dough through a cookie press or pastry tube to form different shapes. Recipe: Butter Spritz Cookies.

Refrigerator or Icebox Cookies are prepared by shaping the dough into long rolls and then refrigerating them. Once cold, the dough can be sliced and baked. This is a great prepare-ahead-of-time dough because it can also be frozen. Recipe:Espresso Chocolate Chip Shortbread.

Rolled Cookies take a little more preparation. With a rolling pin, chilled dough is rolled out. The dough is cut into shapes by using a knife, pastry wheel or cookie cutter. Recipe: Sugar Cookies.

Look over these frequently asked questions:

Q: How can I add flavoring to my cookie dough?
A: The easiest way to add flavoring to cookie dough is to add different flavor extracts. Almond, lemon and peppermint are particular favorites for cookies. Adding grated lemon or lime zest also adds rich citrus flavor.

Q: What is the best way to color cookie dough?
A: Icing colors are perfect for coloring cookie dough. Add small amount of color at a time to the dough to reach desired shade. Use a mixer to blend the color well.

Q: What is the best way to prevent cookies from spreading?
A: Grease pan only when recipe recommends. Cool sheets between baking. On warm or humid days – place cookies on sheet and chill a few minutes before baking.

Q: Why do my cookies burn when using non-stick cookie sheets?
A: Cookies will not burn on non-stick sheets when baked according to recipe directions. For dark baking sheets, try lowering the temperature 25 degrees.

Q: What is the easiest way to decorate small cookies with different colored sugars (without running sugar colors together)?
A: Areas of small cookies can be masked with wax paper and then sugared. You can also place the sugars in a disposable decorating bag, cut a small opening in the tip, then fill in the area you need covered.

Q: Why do my cookies stick?
A: Let cookies stand 1-2 minutes or as directed in recipe. As cookies continue to cool they will become firm enough to remove from pan. Transfer to cooling rack. Dark cookie sheets will bake darker than aluminum; turn oven down 25°.

Q: Will I have to bake my cookies longer on air bake cookie sheets?
A: Yes you will. It will take 10-15 minutes longer than the allotted time, depending on the time given in the recipe.

Q: I have trouble using cookie cutters because the dough usually stays in the cutter. What am I doing wrong?
A: Be sure to dip the cutter each time in flour before use. Jiggling or slightly shaking the cutter before you lift it will help the dough release from the cutter.

Q: When baking cookies for ornaments, how do you make a hole to insert a ribbon?
A: When cookie is cut and on the baking sheet prior to baking, cut the hole with a drinking straw. As soon as the cookies are out of the oven, re-cut the hole with the straw again.

Q: How do I get a glossy finish on my cookies?
A: Use Wilton’s meringue powder to make royal icing or color flow icing made with Wilton Color Flow Mix. For cookies you can thin the icing to make a hard glaze that can be flowed onto the cookie surface.

Q: What can I do so my spritz cookies don’t stick?
A: Use the recipe provided with the cookie press. Do not use non-stick cookie pans to make spritz cookies – the cookies slip off the surface, not releasing. Chill pans – makes dough stick to sheet when pressing out – don’t chill dough; it will be too firm to pipe. Distribute cookies evenly around cookie sheet. When using a cookie press – if impressions do not come out distinctly – chill dough for a few minutes.

Q: Can all types of cookie dough be frozen? 
A: Yes. The dough should be wrapped in plastic and placed in a resealable bag. Dough can be kept for about 2 months. Meringue cookies and cookies that are iced tend not to freeze well.

Q: How long can baked cookies be frozen and still taste good?
A: Most cookies if wrapped airtight can be frozen for 3-4 months without a taste change.

Q: Can all cookies be frozen?
A: Most cookies can be frozen. Meringue cookies tend not to freeze as well. Iced cookies do not freeze well.

Q: My cookies start tasting stale after a few days in the cookie jar. Any way to avoid this? 
A: For soft, chewy cookies, put a piece of bread or apple in the cookie jar. Crisp cookies should be stored in an airtight container.

Q: Does re-rolling cookie dough scraps make cookies less tender?
A: It’s ok to re-roll one time. Don’t re-roll more than once.

Q: Is there a difference between regular vanilla extract and clear vanilla extract?
A: Regular vanilla extract has a brown tint and will affect the color of some products, especially those that are white or cream colored while clear does not. The flavor of both products is about the same.

Q: Do extracts work just as well as pure flavorings?
A: Both extracts and oils will flavor your product. Pure oil flavorings will have a slightly stronger intensity so you may require less if your recipe calls for extract and you use oil.

Q: When I make cookies with a cookie cutter, I roll the dough out on my floured counter. Sometimes the cookies get distorted when I transfer them to a cookie sheet. Is there a way to avoid this?
A: Try rolling the dough itself out on the cookie sheet, then cutting the cookies and removing the excess dough.

Q: What is the difference between light and dark brown sugar? Does one make chewy cookies?
A: Light brown sugar will make a lighter brown cookie as opposed to a darker color. They will both make chewy cookies.

Q: Is it really that bad for you to eat the raw cookie dough when baking?
A: We never recommend eating raw cookie dough because of the potential for salmonella ingestion.

Mr. Berry’s Chocolate Chip Cookie recipe for Wednesday:

recipe image
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 55 minutes
Servings: 12
INGREDIENTS:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoons hot water
a pinch of salt
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg and then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 8-9 minutes in the preheated oven, or until edges are nicely browned.  Pull them out and let them sit on the pan to continue cooking for 3-4 minutes.  Cool on rack.

 LOTS OF AMAZING COOKIE RECIPES

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100 thoughts on “Cookies Assignment

  1. 3/4 cup unsalted butter, softened
    1/3 cup butter-flavored shortening
    1 cup granulated sugar $
    2/3 cup firmly packed dark brown sugar
    2 large eggs $
    2 teaspoons vanilla extract
    2 cups all-purpose flour $
    2/3 cup unsweetened cocoa
    1 teaspoon baking soda
    1/4 teaspoon salt
    2 cups cream-filled chocolate sandwich cookies, coarsely chopped (16 cookies)
    3 (1.75-oz.) Mounds bars, chilled and chopped
    1 to 2 cups semisweet chocolate morsels
    chunky chocolate Gobs by randall stephens per.5

  2. 1 cup all-purpose flour
    1 cup semisweet chocolate chips
    3/4 cup light brown sugar, packed
    1/2 cup butter, softened
    4 to 6 tablespoons water
    1 tablespoon vanilla extract
    1/2 teaspoon salt

    Cream together the butter and sugar in a large bowl. Stir in the flour, salt, vanilla and chips. Add the water, one tablespoon at a time, until you have reached a cookie dough consistency.

    Drop Cookie

  3. Mexican Wedding Cookies.

    What you Need!

    cup (2 sticks) butter, softened
    1 cup powdered sugar, divided
    1 tsp. vanilla
    2 cups flour
    1 cup finely chopped PLANTERS Pecans

    Make It!

    PREHEAT oven to 350°F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.

    SHAPE dough into 1-inch balls. Place, 1-1/2 inches apart, on ungreased baking sheets.

    BAKE 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.

  4. Lemon Icebox cookies:

    2 cups all purpose flour

    1 cup confectioners’ sugar

    1 tablespoon plus one teaspoon of lemon zest

    1 teaspoon fresh lemon juice

    2 pieces unsalted butter, cut into pieces

    2 large egg yolks

    1/4 granulated sugar, for rolling

    directions

    In a food processor, pulse flour, confectioners’ sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).

    Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

  5. Icebox and refridgerator cookies:
    1 lb. butter
    1 1/2 c.white sugar
    1 1/2 c. brown sugar
    3 eggs
    1 tbsp. vanilla
    Juice of 1 lemon
    1 1/2 coarsely chopped pecans

  6. Ingredients

    1 cup butter, softened
    1 cup white sugar
    1 cup packed brown sugar
    2 eggs
    2 teaspoons vanilla extract
    3 cups all-purpose flour
    1 teaspoon baking soda
    2 teaspoons hot water
    1/2 teaspoon salt
    2 cups semisweet chocolate chips
    1 cup chopped walnuts

    Directions

    1) Preheat oven to 350 degrees F (175 degrees C).

    2) Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

    3) Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

    drop cookies

    Andrew Malm Period 5

  7. Congo Bars Recipe:
    2 3/4 c. all purpose flour
    2 1/2 tsp. baking powder
    1/2 tsp. salt
    2/3 c. butter, softened
    2 c. brown sugar
    3 eggs
    1 tsp. vanilla
    1 package milk chocolate chips
    1 c. chopped pecans (optional)
    Preheat oven to 350 degrees. Sift flour, baking powder and salt in a large bowl. Set aside. Combine butter and sugar using a mixer until blended. Add eggs, one at a time to sugar mixture, mixing on low in between each addition. Add vanilla and mix. Add flour and mix until combined. Stir in chips and then pecans.

    Coat a 9×13 pan with non-stick spray and spread batter evenly into dish.
    Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

    BAR COOKIES

  8. Brown Sugar Oatmeal Cookies

    Ingredients
    1 cup Salted Butter, Softened
    2 cups Packed Dark Brown Sugar
    2 teaspoons Vanilla Extract
    2 whole Eggs
    1-1/2 cup All-purpose Flour
    1 teaspoon Salt
    1/2 teaspoon Baking Soda
    3 cups Old Fashioned Oats

    Preparation Instructions
    Preheat the oven to 350 F.
    In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.
    Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.
    Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you’d like a crispier cookie, just cook a little longer!
    Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

    molded cookie(: they look so good!

  9. Ingredients
    1 cup unsalted butter
    1 cup crunchy peanut butter
    1 cup white sugar
    1 cup packed brown sugar
    2 eggs
    2 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 1/2 teaspoons baking soda

    Directions

    Cream together butter, peanut butter and sugars. Beat in eggs.
    In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
    Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

  10. Chocolate Mice Cookies
    Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
    Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
    Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
    Refrigerate for at least two hours, until firm.
    Aubree Fontes, period 6

    1. 4 (1 ounce) squares semisweet chocolate
      1/3 cup sour cream
      1 cup chocolate cookie crumbs

      1/3 cup chocolate cookie crumbs
      1/3 cup confectioners’ sugar
      24 silver dragees decorating candy
      1/4 cup sliced almonds
      12 (2 inch) pieces long red vine licorice

      Drop cookie

  11. ~Oatmeal Cranberry Cookies~

    Ingredients

    •2 cups all-purpose flour
    •1/2 teaspoon table salt
    •1/2 teaspoon ground cinnamon
    •1 teaspoon baking powder
    •1 teaspoon baking soda
    •1 tablespoon pure vanilla extract
    •3 tablespoons milk
    •2 large eggs
    •1/2 pound (2 sticks) unsalted butter, room temperature
    •1 cup packed light-brown sugar
    •1/2 cup granulated sugar
    •3 cups old-fashioned oats
    •1 cup dried cranberries

    Directions
    Step 1

    In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.

    Step 2

    Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.

    Step 3

    Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

    These are drop cookies.

  12. Snickerdoodles

    Ingredients:
    1 1/2 cups sugar 1 cup butter or margarine, softened 2 eggs 1 3/4 cups Gold Medal® all-purpose flour 1 cup Gold Medal® whole wheat flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sugar 3 teaspoons ground cinnamon

    Directions:
    Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar, the butter and eggs with electric mixer on medium speed until well mixed. Stir in flours, cream of tartar, baking soda and salt.
    2 In small bowl, mix 1/4 cup sugar and the cinnamon. Shape dough into 1 1/4-inch balls and roll in cinnamon-sugar mixture; place about 2 inches apart on ungreased cookie sheets.
    3 Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets.

    These cookies probably are under the Molded Cookies category because you have to shape the dough into balls before you cook them.

  13. Sugar cookies. 2 cups of all purpose flour,1/4teaspoon baking powder,1/2 stick of unsalted butter,1 cup of sugar,1 large egg lightly beaten,2 tablespoons of brandy or milk,1/2 teaspoon pure vanilla extract optional royal icing Molding

  14. BAR COOKIES:
    Congo Bars Recipe:

    2 3/4 c. all purpose flour
    2 1/2 tsp. baking powder
    1/2 tsp. salt
    2/3 c. butter, softened
    2 c. brown sugar
    3 eggs
    1 tsp. vanilla
    1 package milk chocolate chips
    1 c. chopped pecans (optional)
    Preheat oven to 350 degrees. Sift flour, baking powder and salt in a large bowl. Set aside. Combine butter and sugar using a mixer until blended. Add eggs, one at a time to sugar mixture, mixing on low in between each addition. Add vanilla and mix. Add flour and mix until combined. Stir in chips and then pecans.

    Coat a 9×13 pan with non-stick spray and spread batter evenly into dish.
    Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

    1. BAR COOKIES:
      German Chocolate Cake Bars
      Recipe from Paula Deen
      Crust:
      1 box devil’s good cake mix (not the kind with pudding added)
      1/2 cup (1 stick) unsalted butter, melted
      1 large egg

      Filling:
      1 (14 oz) can sweetened condensed milk (I used fat free and it was fine)
      1 tsp vanilla extract
      1 large egg
      1 cup chopped pecans
      1 cup shredded coconut (I used sweetened coconut)
      1/2 cup milk chocolate chips

      Directions:
      Preheat the oven to 350 degrees. Grease a 9×13 inch baking pan (I used non-stick cooking spray).
      In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done.
      While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips. Bake for 24-30 minutes, until the top is a light golden brown. Remove from the oven and cool completely before cutting into squares.

  15. Chocolate chip cookies

    1/2 pound unsalted butter, at room temperature
    1 cup light brown sugar, packed
    1/2 cup granulated sugar
    2 teaspoons pure vanilla extract
    2 extra-large eggs, at room temperature
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon kosher salt
    1 1/2 cups chopped walnuts
    1 1/4 pounds semisweet chocolate chunks

    1. Chocolate chip cookies

      1/2 pound unsalted butter, at room temperature
      1 cup light brown sugar, packed
      1/2 cup granulated sugar
      2 teaspoons pure vanilla extract
      2 extra-large eggs, at room temperature
      2 cups all-purpose flour
      1 teaspoon baking soda
      1 teaspoon kosher salt
      1 1/2 cups chopped walnuts
      1 1/4 pounds semisweet chocolate chunks

      Directions
      Preheat the oven to 350 degrees.
      Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
      Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

  16. Cookie Press Shortbread
    Ingredients
    * 1 cup butter
    * 1 1/2 cups all-purpose flour
    * 1/2 cup confectioners’ sugar
    * 1/4 teaspoon vanilla extract
    * 1/2 cup cornstarch

    Directions
    * Preheat oven to 350 degrees F (175 degrees C).
    * In a medium mixing bowl, cream together butter, confectioners’ sugar, and vanilla until smooth with electric mixer. Stir in flour and cornstarch. Pop dough into your cookie press, and away you go! Press cookies out onto ungreased cookie sheets.
    * Bake for 8 to 10 minutes in the preheated oven, or until the peaks are golden.

  17. Ingredients

    4 1/2 cups all-purpose flour
    2 teaspoons baking soda
    2 cups butter, softened
    1 1/2 cups packed brown sugar
    1/2 cup white sugar
    2 (3.4 ounce) packages instant vanilla pudding mix
    4 eggs
    2 teaspoons vanilla extract
    4 cups semisweet chocolate chips
    2 cups chopped walnuts (optional)
    Adjust Servings

    Adjust
    Metric US Original recipe yields 6 dozen
    Directions

    Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
    In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
    Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

    This is a drop cookie recipe

  18. I chose the drop cookies- golden chocolate treasure cookies.

    Prep Time: 30 minutes

    Cook Time: 10 minutes

    Total Time: 40 minutes

    Ingredients:

    •1-1/2 cup flour
    •3/4 teaspoon baking soda
    •3/4 teaspoon salt
    •3/4 cup firmly packed brown sugar
    •3/4 cup butter, softened
    •1 egg
    •1/2 teaspoon vanilla extract
    •1-1/2 cup (approx. 10 ounces) large semi-sweet chocolate pieces
    •1 cup coarsely chopped and lightly toasted pecans or walnuts, optional
    Preparation:
    Preheat oven to 375 degrees F. In bowl, combine flour, baking soda and salt; set aside. In bowl, beat brown sugar and butter until creamy (3-5 minutes). Add egg and vanilla extract; mix well. Gradually blend in flour mixture. Stir in semi-sweet baking pieces and pecans. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes. Allow to stand 2 minutes before removing from cookie sheets; cool completely. Makes about twenty 2-1/2 inch cookies.

  19. Sugar Cookies (ROLLED COOKIES)
    2 3/4 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1 cup butter, softened
    1 1/2 cups white sugar
    1 egg
    1 teaspoon vanilla extract

    1.Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

    2.In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

    3.Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

  20. Holiday Snickerdoodles
    Ingredients

    1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

    2 tablespoons Gold Medal® all-purpose flour

    1/3 cup butter or margarine, softened

    1 egg

    ¼ cup sugar

    1 teaspoon ground cinnamon
    Betty Crocker® red and green decorating icings
    Directions
    • 1 Heat oven to 375°F. In large bowl, stir cookie mix, flour, butter and egg until dough forms.
    • 2 Shape dough into 1-inch balls. In small bowl, mix sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.
    • 3 Bake 11 to 12 minutes or until set. Cool 1 minute. Remove from cookie sheets. If desired, roll tops of warm cookies in additional sugar-cinnamon mixture. Cool completely, about 20 minutes. Decorate as desired using icing.

  21. Ingredients
    1 cup butter flavored shortening
    3/4 cup white sugar
    3/4 cup brown sugar
    2 eggs
    2 teaspoons Mexican vanilla extract
    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    2 cups milk chocolate chips

    Directions
    1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
    2.In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
    3.Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

    Drop Cookies

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