One Bowl Brown Sugar Drops Recipes

BROWN SUGAR DROPS (COOKIES)

Steps:

• 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.

CARAMEL FROSTING BROWN SUGAR DROPS

Steps:

• Preheat oven to 350*.
• Grease several baking sheets or spray with nonstick spray.
• In a medium bowl, with electric mixer on medium speed, beat together the flour, baking soda and salt, set aside.
• In a large bowl with eletric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy. Add the eggs, vanilla and beat until evenly incorporated.
• Lightly beat in half of the flour mixture.
• Add the sour cream and beat until well blended.
• Stir in the remaining flour mixture and a generous 3/4 of the pecans.if using.until evenly distributed.
• Using a heaping 1/8 measure or coffee scoop, drop the dough onto the baking sheets into evenly shaped mounds.
• Space them about 2 1/2" apart. Using a greased hand, pat down the cookies until flattened on top.
• Bake cookies, one sheet at a time, in the upper third of the oven for 9-12 minutes, or lightly tinged with brown at the edges and barely firm when pressed in the center. reverse the sheets from front to back halfway through baking to ensure even browning.
• Transfer the sheet to a wire rack and let stand until the cookies firm up slightly -- 1-2 minutes.
• Using a spatula, carefully transfer the cookies to a wire rack. Let stand until completely cooled.
• FROSTING" In a medium saucepan,melt the butter over medium high heat. Bring to a boil and gently simmer, stirring occasionally until it smells very fragrant and turns slightly golden.about 3 minutes. watch carefully,.Stir in brown sugar and cook, stirring for 1 minute more. Stir in 2 1/2 tbls of hot water and the corn syrup until the mixture is well blended and the sugar dissolves. Vigorously stir in the powdered sugar and vanilla until well blended and completely smooth.
• Set the frosting aside, stirring occasionally until it cools and stiffens, just enough to spread.2-4 minutes.
• Set the wire racks with cookies over wax paper to catch drips. Using a small wide bladed spatula, generously top the cookie tops with frosting.
• If pecans were added to the dough, sprinkle a few of the remaining scant 1/4 cup of the pecans over the top of each cookies before frosting sets.
• If at any point the frosting stiffens too much to spread, stir in just enough hot water to make it spreadable.Let the cookies stand until the frosting sets, about 45 minutes.
• Store in a single layer with wax paper in an airtight container for up to 1 week or freeze for up to 1 month.

BROWN SUGAR CRACKLE COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, gradually beat flour mixture into butter mixture until well blended.
• Shape dough into 56 (1 1/2-inch) balls. Roll in sparkling sugar. Place 2 inches apart on ungreased cookie sheet.
• Bake 10 to 13 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store in airtight container at room temperature.

HOLIDAY FRUIT DROPS

Steps:

• Sift together the flour, baking soda, and salt. Reserve.
• Cream the softened butter and add the brown sugar and eggs. Beat until mixture is light and fluffy.
• Add the buttermilk, vanilla, and flour mixture. Mix well. Stir in the nuts, cherry halves and cut-up dates.
• Drop by teaspoonfuls on lightly greased cookie sheets. If you wish, you may top each cookie with a nut half for decoration. Bake in preheated oven 12 to 15 minutes, or until lightly browned.