White Drop Cookie
Yield
72 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 3 | cups |
sugar
creamed |
|
| 4 | large |
eggs
|
|
| 1 | cup |
milk
sweet |
|
| 5 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
dissolved in 1/4 cup sour milk |
|
| 4 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 7.1E+2 | ml |
sugar
creamed |
|
| 4 | large |
eggs
|
|
| 237 | ml |
milk
sweet |
|
| 1.2 | l |
all-purpose flour
|
|
| 5 | ml |
baking soda
dissolved in 1/4 cup sour milk |
|
| 2E+1 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
nutmeg
|
|
Directions
Combine ingredients.
Drop by teaspoonfuls onto cookie sheets, bake in moderate 350℉ (180℃) F oven.
