Prep 1 hr
Cook 30 mins
Soft, chewy, wonderful brown sugar flavor. My mother in law gave me this recipe. She says they are fantastic..I have not tried them yet but put here for safe keeping.
- 236.59 ml shortening
- 473.18 ml brown sugar, packed
- 2 eggs
- 1 sour milk or 1 buttermilk
- 828.06 ml flour
- 4.92 ml baking soda
- 4.92 ml salt
- Preaheat oven to 400. In Large bowl mix togather shortening, brown sugar, and eggs. Stir in sour milk or buttermilk. In seperate bowl combine flour, soda and salt. Gradually add dry mixture to moist mixture and mix well. Cover and chill at least 1 hour. Drop teaspoonfuls onto lightly greased baking sheet. Bake until set approx 8 - 10 minutes or until you touch lightly with finger and there is barely a imprint. Approx 6 dozen 2 1/2 inch cookies.
YUM! Simple and tasty, with very few ingredients, and plenty of room for 'playing around!' I halved this recipe, which yielded 40 cookies. I also halved the dough, added some pecans and 1/2 tsp. of vanilla to one half, before refrigeration. These baked in 12 minutes, using 2 cookie sheets or 10, when only baking 1 sheet. I really like the texture (soft), and I know DH will just love them! Made for the Best of 2010 tag game! Thanks for sharing, Mandy ny.
This is the the 1950 Betty Crocker Picture Cookbook recipe for Brown Sugar Drops. Instructions for all sorts of mix ins are listed as well. To make it healthier, sub almond milk and vinegar for the buttermilk, and coconut oil for the shortening. Chill well . Great base for choc chip cookies
one of my favorite cookies, everyone at works ask for them. I uasyally use buttermilk, that is what the recipe I was giving years ago said.