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    You are in: Home / Recipes / Fairy Drops Recipe
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    Fairy Drops

    Fairy Drops. Photo by GaylaJ

    1/1 Photo of Fairy Drops

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Kit_Kat's Note:

    This is from BH&G Christmas Cookies magazine from 1999. I have yet to try it, but I have marked it every year. Maybe 2007 fill be the year.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      In a large mixing bowl beat butter on medium for 30 seconds.
    2. 2
      Add granulated sugar, powdered sugar, baking soda, cream of tartar and 1/2 tsp of salt.
    3. 3
      Beat until combined, scraping sides of bowl occasionally.
    4. 4
      Beat in oil and eggs and extract until combined.
    5. 5
      Beat in as much of the flour as as you can.
    6. 6
      Stir in remaining flour by hand.
    7. 7
      cover and chill for 30 minutes.
    8. 8
      Scoop dough into rounded spoonfuls.
    9. 9
      Roll into balls.
    10. 10
      Place balls on ungreased cookie sheet.
    11. 11
      With bottom of a glass or a cookie stamp, gently flatten until about 1/4 inch thick.
    12. 12
      Sprinkle with colored sugar.
    13. 13
      Bake at 350 for 10-12 minutes or until the edges are lightly browned.
    14. 14
      Transfer to racks to cool completely.
    15. 15
      Prep time does not include chilling time.

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    Ratings & Reviews:

    • on February 06, 2013

      My mom and I got this recipe out of BH&G when I was in high school (~1991). We made it all the time but then I left home and lost track of the recipe til this Christmas. It was just as great as I remember - my fav Christmas cookie. My mom did remind me that we cut the oil back to 3/4 cup because the dough was WAY oily the first time we made it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2009

      55

      These are fabulous sugar cookies! I halved the almond and added a tsp of vanilla. They are so easy and look professional. Rolling them into balls is much faster than having to use a rolling pin and cookie cutter, as many other sugar cookie recipes require. These spread perfectly. I frost mine with buttercream icing. They stay soft and have a lot of flavor!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 31, 2007

      45

      These turned out very nice and had a light, crispy texture and a delicate buttery, almond flavor. After I mixed the dough according to the directions, though, it really seemed as if it needed more flour, so I ended up adding additional flour until I achieved the consistency I thought appropriate. (It seemed to me they would have been too oily without the additional flour.) I tried a few with a cookie stamp, but didn't find that working very well for me. I ended up dropping the dough balls into small bowls of various colored sugar crystals, then pressing them with the bottom of a glass into the sugar before transferring them to the baking sheet. I liked the results of this more than just sprinkling them with the sugar. Anyway, they were very enjoyed--thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fairy Drops

    Serving Size: 1 (1446 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 117.0
     
    Calories from Fat 62
    53%
    Total Fat 6.9 g
    10%
    Saturated Fat 2.4 g
    12%
    Cholesterol 15.1 mg
    5%
    Sodium 64.7 mg
    2%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 0.2 g
    1%
    Sugars 5.3 g
    21%
    Protein 1.2 g
    2%

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